Recipe information
Yield
makes about 1 cup
Ingredients
1 medium red onion, sliced crosswise into 1/4-inch wheels
4 teaspoons extra-virgin olive oil
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon curry powder
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
Freshly ground black pepper
Preparation
Brush the wheels of onion with 3 teaspoons of the oil. In a grill pan or cast-iron skillet over high heat, grill the onions (without separating into individual rings) until charred on the outside and slightly cooked on the inside. Place them in a bowl and separate into rings. Add the remaining teaspoon of oil and season with the rosemary, curry, Worcestershire sauce, salt, and pepper. Use immediately or store in the refrigerator for up to 1 week.
