MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gertrude Cherenson's Roasted White Onions
 Categories: Five, Vegetables
      Yield: 12 servings
 
      3 lb Small white onions
           Olive oil; for coating
           Salt & fresh ground pepper
 
  Set the oven at 350┬░F/175┬░C.
  
  Have on hand a 12" cast-iron skillet or rimmed baking
  sheet.
  
  Bring a large saucepan of water to the boil, add the
  onions, cook 1 minute, then drain them into a colander.
  Rinse with cold water and when they are cool enough to
  handle, peel them without removing the pointed ends or
  the hairy root. Then cut off the hairs without removing
  the root -- this holds the onion layers together.
  
  Transfer the onions to a bowl and add olive oil by the
  teaspoon until the onions are coated all over. Add salt
  and pepper and tip the onions into skillet or baking
  sheet.
  
  Roast the onions in the hot oven for 1 hour, shaking the
  pan several times, or until they are golden brown and
  tender when pierced with a skewer. Serve at once.
  
  Adapted from Gertrude Cherenson
  
  Serves 12
  
  RECIPE FROM: http://archive.boston.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Be an encourager. Scatter sunshine." -- Debbie MacComber
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)