Preparation:
In large saucepan, cover onions and lemon rind with water; bring to boil and boil for 5 minutes. Drain; refresh under cold running water and drain again. Discard rind. Peel onions and arrange in 13 x 9 inch casserole dish; pour olive oil over.
Bake, uncovered in 375øF oven, basting occasionally, for 40 minutes. Add port, vinegar, raisins, sugar, and pepper to taste. Bake for 30 minutes longer or until juices are syrupy. Makes 12 servings. |
