Baked Red Onions Vegetables
6 red onion, halved
rind of 1 lemon, cut in strips
1/2 cup olive oil
1 cup raisins
1/2 cup port wine
1/4 cup cider vinegar
1 Tbsp packed brown sugar
In large saucepan, cover onions and lemon rind with water; bring
to boil and boil for 5 minutes. Drain; refresh under cold running
water and drain again. Discard rind. Peel onions and arrange in
13x9 inch casserole; pour olive oil over.
Bake, uncovered, in a 375 F oven, basting occasionally for 40
minutes. Add raisins, port, vinegar, sugar, and pepper to taste.
Bake for 30 minutes or until juices are syrupy. Makes 12 servings.