Copyright Thomas Saaristo  All Rights Reserved
3 onion ragout
A derivative of the French verb ragouter , ragout (say ra GOO) means "to stimulate
the appetite," and is typically a thick, rich, well seasoned stew of meat, poultry or fish
that can be made with or without vegetables ... or in this case, only of vegetables. This
versatile onion side dish goes well with grilled or roasted poultry, pork or meatier fish

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 large Vidalia, cut into 16 wedges each
2 teaspoons House salt
Black peppercorns in a pepper mill
2 bunches of scallions, cut into 1 1/2 -inch lengths
2 medium red onions, halved and sliced 1/4 inch thick
2 tablespoons red wine vinegar
2 tablespoons port

Heat oven to 350 degrees Fahrenheit

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

Heat 1 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

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, about 25 minutes. Stir in
the vinegar and cook until nearly evaporated, about 1 minute. Add the port and cook
for 1 minute longer

Just before serving, combine the cooked onions and scallions in the skillet and rewarm
over moderate heat. Transfer to a bowl and serve

3 onion ragout can be served hot, warm or at room temperature. Leftovers, if there
are any, can be kept, covered and refrigerated for up to a week