Cooked Onion Salad
(Insalata di Cipolle Cotte)
Ingredients:
5 or 6 medium yellow onions
6 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 to 2 tablespoons red wine vinegar
Directions:
Preheat oven to 350°F (175°C).
Cut ends off onions and peel.
Fill a large saucepan half full with water.
Bring water to a boil.
Add onions and bring water back to a boil.
Cook over high heat 2 to 3 minutes.
Drain onions and rinse under cold running water.
Pat dry with paper towels.
Put 2 tablespoons of the olive oil in a medium casserole, add onions.
Bake 40 to 50 minutes or until golden.
Remove from oven and cool.
Slice onions.
Place in a salad bowl.
Season with salt and pepper.
Add remaining 4 tablespoons olive oil and vinegar; toss gently.
Serve at room temperature. Makes 4 to 6 servings.