Archived posting to the Leica Users Group, 2007/03/06
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Red onions with the ends cut off, then cut in half. Drizzle with olive oil on onions' open face, sprinkle with coarse salt and cracked black pepper. Place in the oven on a baking sheet at 400 F until carmelized (you have to look in on them . . . make it a little over an hour, maybe an hour and a half). Remove, drizzle with a good balsamic vinegar and serve warm or at room temperature. The onions shrink as they lose moisture, so its OK to start with a fair-size onion. Other types of onion will work just fine, but the red ones look nice. Ben >Subject: Re: [Leica] Re: Baked Clams and LUG Cookbook Ben...those onions sound terrific! What else is in them and how long/temp did you bake them? Montie >While you're thinking, I made some baked red oinions w/olive oil & balsamic vinegar as well as a chick pea and farro soup for some guests this weekend. Yummo. Ben Marks >> Did we cancel the > >LUG Photo Cook Book? >>Brian: >>No. We are thinking. >Thinking works, I think. >Montie