Onions, Port-glazed Vegetables & Fruits
6 red onions, unpeeled and quartered
1 tbsp. grated lemon zest
3 tbsp olive oil
1/2 cup port 		1/4 cup Balsamic vinegar
1/2 cup raisins
1 tbsp. brown sugar
fresh ground pepper and salt

Preheat oven to 400¼F.

Place onions and lemon zest in a large saucepan. Cover with water. Bring to a boil and boil for 5 minutes. Drain. Refresh under cold water and drain again.

Peel onions and arrange in an ovenproof casserole dish. Pour

olive oil over them and bake, uncovered, basting occasionally,

for 40 minutes. Add port, vinegar, raisins, sugar and pepper

and salt to taste. Bake for 30 minutes longer or until juices are syrupy and onions soft.

This recipe can be made up to 3 days ahead of time. reheat in

350¼ F oven for 20 minutes or until hot.

Serves 8.

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