===Ingredients===

  * 2 Tbsp EVOO
  * 3 large onions, about 2 lb
  * 2 tbsp water
  * 1 clove garlic, minced
  * 1 tbsp chopped flat leaf parsley
  * 1/2 tsp red or white wine vinegar
  * 1/2 tsp salt
  * 1/4 tsp ground black pepper
  * 1/4 tsp crushed red pepper

===Method===

  - Preheat oven to 300
  - Brush a heavy baking sheet with oil
  - Cut the ends off the onions. Leaving the outer skins on, slice crosswise 1/2 inch thick.
  - lay slices on baking sheet. Brush lightly with more oil.
  - Bake 1 hour or until just tender
  - Flip, bake 30 minutes until deeply browned
  - Transfer onions to a large shallow serving dish. Cool.
  - Discard skin and any dried out rings.
  - In a small bowl mix 2 tbsp oil, water, garlic, parsley, vinegar, salt, pepper and red pepper. Spoon over onions and serve.

====Notes====
Make ahead baked onions and dressing; store separately in fridge, bring to room temp before serving.

Food and Wine 2001