Ingredients
- 32 ounces yellow onions (4 onions, unpeeled)
- 3 tablespoons vinegar (sherry wine vinegar)
- 2 tablespoons lemon juice
- 1/2 cup sweet vermouth (plus 1 tablespoon or sweet sherry)
- 1/2 cup dried currants
- 2 tablespoons olive oil
- 1/4 cup pine nuts (toasted)
How to Make
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Step 1: Preheat oven to 375 degrees F.
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Step 2: Wrap each onion in foil and then place the foil wrapped onions in a roasting pan and roast for 1 1/2 hours or until tender when pierced with knife. Let cool. Trim and remove onion peel. Half onions lengthwise, then slice them lengthwise. Transfer to a bowl. Add the vinegar and lemon juice and toss. Let stand at room temperature for at least one hour or up to 3 hours.
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Step 3: Combine 1/2 cup vermouth or sherry with the currants in a saucepan and bring to a boil. Remove from heat. Cover and let steep for at least one hour or up to 3 hours.
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Step 4: Stir currant mixture, oil and 1 tablespoon vermouth into the onion mixture. Season with salt and pepper. ****Can be made one day ahed; cover and refrigerate. bring to room temperature before continuing.****
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Step 5: Stir in pine nuts.
We hope you enjoy this recipe!
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