*  Exported from  MasterCook  Buster  *
 
                             THREE-ONION RAGOUT
 
 Recipe By     : Sascha Lyon, Balthazar bistro, NYC
 Serving Size  : 8    Preparation Time :
 Categories    : Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           extra-virgin olive oil
    1      tablespoon    extra-virgin olive oil
    2      large         Vidalia onions -- cut into 16 wedges
                         -- each
                         salt -- to taste
                         black pepper -- freshly ground, to
                         -- taste
    2      bunches       scallions -- cut into 1 1/2-inch
                         -- lengths
    2      medium        red onions -- halved, sliced 1/4
                         -- inch thick
    2      tablespoons   red wide vinegar
    2      tablespoons   port
 
 1.  Preheat te oven to 350 degrees F.  Brush a large shallow baking sheet with
 1/2 tablespoon of the olive oil.  Spread the onion wedges on the pan, drizzle
 with 1 1/2 tablespoons of the oil and season with salt and pepper.  Cover with
 foil and bake for about 25 minutes, or until soft but not brown.
 
 2.  Heat 1/2 tablespoons of the olive oil in a large skillet.  Add the
 scallions and season with salt and pepper.  Cover and cook over high heat,
 stirring frequently, until tender but still green, about 5 minutes.  Transfer
 to a bowl.
 
 3.  Heat the remaining 1 1/2 tablespoons of oil in the skillet.  Add the red
 onions and cook over moderate heat, stirring often, until soft but not
 colored, aobut 25 minutes.  Stir in the vinegar and cook until nearly
 evaporated, about 1 minute.  Add the port and cook for 1 minute longer.
 
 4.  Just before serving, combine the cooked onions and scallions in the
 skillet and rewarm over moderate heat.  Transfer to a bowl and serve.
 
 Notes: The recipe can be prepared through Step 3 up to 1 day ahead;
 refrigerate the onions separately.  Serve with grilled or roasted poultry,
 pork or meaty fish.  Recipe from September 1998 Food & Wine, page 148.
 
 Typos by K. Hudson Lipin, 09/04/98
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