Roasted Onions Abruzzi Recipe

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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions 2005 Sauvignon Blanc 2005 Glissando	Roasted Onions Abruzzi
	Do not be deceived by this simple recipe. The flavor is unique. We had this once at at a Crinella reunion hosted by Rosa Mondavi, the matriarch of the family that put Califonira wine making on the map. It was held on the grounds of the Charles Krug Winery in Saint Helena. Of course, in the Abruzzi region they are used to making the most of very common foods. Mrs. Mondavi remarked that the Abruzzi had a few good dishes one of which was the roasted onions. She then said, "You know about them, the Abruzzi, it is always said,'they make a virtue of necessity.' They are so poor they have to eat onions, and so they make a very good dish of them." yellow onions salt and pepper olive oil 1/3 cup balsamic, or red wine vinegar
	Put a little oil in the bottom of a roasting pan. Put unpeeled onions in pan. Sprinkle with salt and pepper. Roast at 350 degrees until soft about 45 to 60 minutes. Remove and peel onions. Deglaze pan with vinegar stirring over medium heat until the browned bits in the pan come loose and the sauce is reduced a bit. Pour over onions. Salt and pepper lightly and serve. *Enjoy with our 2005 Sauvignon Blanc.*

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