Recipe - Marcias Red Onion With Raspberry Vinega

4 md Red onions
5 tablespoon Raspberry vinegar OR red
wine vinegar
One fourth cup Vegetable oil (about)
Salt
Freshly ground pepper

This delicious recipe comes from Marcia Fox, a Washington, D.C. cooking
teacher and caterer. Make these onion up to eight hours ahead of time.

DIRECTIONS: Peel onions, leaving root ends intact. Cut each into 8 wedges.
Arrange onions in single layer on platter. Drizzle vinegar over. Let stand
20 minutes.

Preheat broiler. Cover baking sheet with foil. Drain onions in single
layer on prepared sheet. Brush lightly with oil on both sides. Sprinkle
with salt and pepper. Broil 2 inches from heat source until brown but not
charred, about 8 minutes per side. Transfer to platter. Sprinkle 11/2
tablespoons reserved vinegar over. Cool to room temperature. (Can be
prepeared 8 hours ahead. Cover and let stand at room temperature.)

Source: Bon Appetit, December 1988 * Typos by: Karen Mintzias

Date: Fri, 21 Jun 1996 18:40:55 0500

From: awilson@tfs.net

MMRecipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.