Roasted Sweet and Sour Onions

• 4 medium onions, unpeeled
• 3 tablespoons sherry wine vinegar
• 2 tablespoons lemon juice
• 12 cup sweet sherry, plus
• 1 tablespoon sweet sherry (or vermouth)
• 12 cup dried currant (or raisins)
• 2 tablespoons extra virgin olive oil
• 14 cup pine nuts, toasted

1. Preheat the oven to 375*F.
2. Wrap each onion securely in foil.
3. Place the onions in a roasting pan and roast until they are very tender when pierced with a knife, about 1 1/2 hours.Cool.
4. Trim and remove onion peels.
5. Halve onions lengthwise, then slice thinly lengthwise.
6. Move to a medium bowl.
7. Add the vinegar and lemon juice and toss to blend.
8. Let the onion mixture stand at room temperature at least 1 hour and up to 3 hours.
9. Mix 1/2 cup sherry or vermouth and currants in a small saucepan.
10. Bring to a boil.
11. Remove from heat.
12. Cover and let steep at least 1 hour and up to 3 hours.
13. Stir the currant mixture, oil, and 1 tbls.
14. sherry or vermouth into onion mixture.
15. Season with salt and pepper.
16. See Note.
17. Stir in pine nuts.
18. Note: this can be made 1 day ahead.
19. Cover and refrigerate.
20. Bring to room temperature before continuing.
21. This is good served over Black Cod with Roasted Sweet and Sour Onions.

onions, sherry wine vinegar, lemon juice, sweet sherry, sweet sherry, currant, extra virgin olive oil, pine nuts

Taken from www.food.com/recipe/roasted-sweet-and-sour-onions-182354 (may not work)