Caramelized Onion With Salsa
|Scallions||4 Medium, trimmed to 6 inches and thinly sliced|
|Jalapeno pepper||1 , seeded and minced|
|Minced flat leaf parsley||2 Tablespoon|
|Minced fresh coriander||1 1⁄2 Teaspoon (Cilantro)|
|Extra virgin olive oil||3 Tablespoon|
|Sherry vinegar||4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Spanish onion slice||6 Large (3/4 Inch Thick And 3 1/2 Inches In Diameter)|
|Freshly ground black pepper||To Taste|
|Fresh coriander leaves||1 Tablespoon (Cilantro, For Garnish)|
1. In a large bowl, combine the tomatoes, scallions, jalapeno pepper, parsley, minced coriander, 2 tablespoons of the olive oil, 2 teaspoons of the vinegar, the salt and cayenne. Let marinate at room temperature for 1 hour.
2. Meanwhile, in a large heavy skillet, heat the remaining 1 tablespoon oil over moderately high heat. Reduce the heat to moderate, add the whole onion slices in a single layer and cook, turning once and pressing down on them occasionally with a spatula, until they are deep golden brown and shiny and tender throughout, about 45 minutes.
3. Add the remaining 2 teaspoons vinegar and 1 tablespoon of water. Flip the onion slices twice, being careful to keep them whole, to coat well. Season with salt and black pepper to taste.
4. To serve, place one onion slice on each plate and top with 1/4 cup salsa. Garnish with fresh coriander leaves.