This delicious accompaniment for meat or poultry comes from Bradley Ogden, renowned co-owner/chef of the Lark Creek Inn and One Market, two of Northern California's most popular restaurants. Adapted from Breakfast, Lunch & Dinner (Random House) by Bradley Ogden. All rights reserved.
2 sweet onions, about 8 ounces each
Heat oven to 500 degrees. Cut unpeeled onion into eighths. Place onion wedges in a single layer in a shallow baking dish. Sprinkle with garlic and herbs. Season with salt and pepper; drizzle evenly with vinegar and olive oil. Roast until onions are lightly caramelized and barely tender, 12-15 minutes. Remove from oven and let cool. Serve at room temperature.
Yield: 4 servings
©Oso Sweet Onions