Day 132: Roasted Red Onion Salad
Unusual. The cooking technique is unusual: broiling the onions, skins on. The ingredients are unusual: onion, raisins and capers. So MUCH onion is unusual: to my mind, it's more relish than salad. And I do think that it will be good, once the onions are more fully cooked. As is, it is just too much onion. (And imagine one's breath!) But there is also something quite wonderful about the sweet currants and the salty capers against the rich onion. In the next few days, I'll cook-cook-cook down the onions, then try again. I suspect it'll be delectable. Watch for an update ... [8/30 Update, after cooking and cooking and cooking, the onions no longer look so pretty but are edible. If you really like onion, you just might love this salad.] ROASTED RED ONION SALAD Hands-on time: 5 minutes to start, 5 minutes to finish Time to table: 2 hours Serves 8 2 pounds red onions 2 tablespoons olive oil 1 tablespoon currants 1 tablespoon capers Salt & pepper Pr