What a strange salad you say, just wait until you've had a bite. This onion salad of Provencal origin has long been served at barbecue dinners in the far western states. It is traditionally served warm or at room temperature. This is excellent served with steak, grilled chicken, pork
or fish. The ultimate is to have Vidalia onions for this salad.
6 medium onion, unpeeled, any variety (red and white make a nice combination)
4 tablespoons white wine
2 tablespoons olive oil
4 tablespoons olive oil
3 tablespoons red or white wine vinegar
1 teaspoon oregano, dried or fresh
Salt and pepper to taste
Parsley for garnish
Place the unpeeled onions in an oven-proof dish. Mix the wine and olive oil, and pour over the onions. Bake uncovered at 350 degrees F. for one hour. If the liquid should dry out during the baking, add a little more oil and wine.
After baking, allow the onions to cool just enough to handle. Peel the onions and slice the best you can---baked onions are a little tricky to slice perfectly. Place the onions in a pretty bowl. Pour the dressing over them.
Mix the dressing, using a fork, then blend with the sliced onions. Garnish with some snipped parsley.