Monday, November 9, 2009

Roasted Onion Vinaigrette

I was watching Food Network today and Michael Chiarello made this salad with a roasted onion vinaigrette. I can't stop thinking about how yummy that must be and so I feel the need to save it here. Perfect for a yummy fall dinner I bet.

Roasted Onion Vinaigrette
2 large sweet onions (Vidalia or Maui)
8 cloves peeled garlic, roasted

4 oz. balsamic vinegar, plus 2 ounces

12 oz. olive oil

¼ c. honey

salt and pepper

Preheat oven to 400 degrees. Peel the outer brown skin away from the onion.Wrap onion in some tin foil, leaving an opening in the top. Drizzle onto the onion around 1 T. of olive oil, an ounce of balsamic vinegar, and a sprinkling of salt and pepper. Close the opening and place on a baking sheet in the oven for 1 hour or until onion is completely soft and translucent. Cool slightly and place the entire onion and all the liquid into the bowl of a food processor. Add vinegar and roasted garlic. Pulse to puree. Add honey and pulse to combine. Turn the machine on and drizzle in the remaining olive oil.

No comments: