Three-Onion Ragout

* Exported from MasterCook Buster *

THREE-ONION RAGOUT

Recipe By : Sascha Lyon, Balthazar bistro, NYC
Serving Size : 8 Preparation Time :
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
1 tablespoon extra-virgin olive oil
2 large Vidalia onions -- cut into 16 wedges
-- each
salt -- to taste
black pepper -- freshly ground, to
-- taste
2 bunches scallions -- cut into 1 1/2-inch
-- lengths
2 medium red onions -- halved, sliced 1/4
-- inch thick
2 tablespoons red wide vinegar
2 tablespoons port

1. Preheat te oven to 350 degrees F. Brush a large shallow baking sheet with
1/2 tablespoon of the olive oil. Spread the onion wedges on the pan, drizzle
with 1 1/2 tablespoons of the oil and season with salt and pepper. Cover with
foil and bake for about 25 minutes, or until soft but not brown.

2. Heat 1/2 tablespoons of the olive oil in a large skillet. Add the
scallions and season with salt and pepper. Cover and cook over high heat,
stirring frequently, until tender but still green, about 5 minutes. Transfer
to a bowl.

3. Heat the remaining 1 1/2 tablespoons of oil in the skillet. Add the red
onions and cook over moderate heat, stirring often, until soft but not
colored, aobut 25 minutes. Stir in the vinegar and cook until nearly
evaporated, about 1 minute. Add the port and cook for 1 minute longer.

4. Just before serving, combine the cooked onions and scallions in the
skillet and rewarm over moderate heat. Transfer to a bowl and serve.

Notes: The recipe can be prepared through Step 3 up to 1 day ahead;
refrigerate the onions separately. Serve with grilled or roasted poultry,
pork or meaty fish. Recipe from September 1998 Food & Wine, page 148.

Typos by K. Hudson Lipin, 09/04/98
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