1. Preheat the oven to 375*F. 2. Wrap each onion securely in foil. Place the onions in a roasting pan and roast until they are very tender when pierced with a knife, about 1 1/2 hours.Cool. Trim and remove onion peels. Halve onions lengthwise, then slice thinly lengthwise. Move to a medium bowl. Add the vinegar and lemon juice and toss to blend. Let the onion mixture stand at room temperature at least 1 hour and up to 3 hours. 3. Mix 1/2 cup sherry or vermouth and currants in a small saucepan. Bring to a boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours. 4. Stir the currant mixture, oil, and 1 tbls. sherry or vermouth into onion mixture. Season with salt and pepper. See Note. Stir in pine nuts. 5. Note: this can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing. 6. This is good served over Black Cod with Roasted Sweet and Sour Onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
