Serve these onions warm or cold, as a side dish or on their own.
Peel them, slice them 1/4-inch thick, season well with salt, and place them on a well-oiled baking sheet. Brush the exposed sides of the onions with olive oil and bake them in a preheated 375 F oven for about 30 minutes, or until the onions are soft, and browned on their undersides. When the onions are cooked, place them carefully in a shallow dish, keeping the slices intact. Pour over them a vinaigrette made with 2 T sherry vinegar whisked together with ½ c olive oil, salt and a pinch of ground cayenne or hot pepper flakes. Let the onions marinate in the vinaigrette for about 20 minutes. Serve them cool, or warm them gently in the oven.
Fresh Onion Storage: the onion in your shares will have green tails and look shiny and not ‘cured’, (no papery skin) keep them in the refrigerator and use them within a week or so.
Dried Onion Storage: If your onions are ‘cured’ (papery skin, no green tail) keep them in a cool dark place, in a paper bag, or in a bowl, but out of sunlight.Share to Print