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• 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

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

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

Food and Wine 2001