Roast Onion Salad

4 medium or 3 large onions per table

  1. Make fine spice mixture
    1. 2 rounded tablespoons freshly ground black pepper
    2. 2 rounded tablespoons ground cinnamon
    3. 2 rounded tablespoons ground ginger
    4. 11/2 tablespoons saffron threads crushed to a powder in a mortar or with your fingers
    5. 3/4 teaspoon ground cloves
  2. Cut tops and bases from onions
  3. Arrange onions on baking trays and cover
  4. Roast at 500 degrees about an hour, until soft
  5. Cool for an hour
  6. Peel and slice onions into long strips
  7. Pack into pans and cover
  8. 1/2 hour before serving, warm in oven 15 minutes
  9. Drizzle a little on salt, vinegar, oil & spices before serving

All materials copyright Jennifer Heise or original authors as otherwise specified. Permission is granted for use as printed handouts and for cooking as long as you let me know (jenne.heise@gmail.com) and if you republish, get me a copy. My homepage: http://www.gallowglass.org/jadwiga