Marcia's Red Onion with Raspberry Vinegar

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Title: Marcia's Red Onion with Raspberry Vinegar
Categories: Side, Dish
Yield: 6 servings

4 md Red onions
5 tb Raspberry vinegar
-OR- red wine vinegar
1/4 c 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 1-1/2 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

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