Ingredients

　　In the old days people used to set onions in their skins to cook very slowly in the ashes of a fire. They acquired a sweet, mellow taste, which an hour in a low oven will also give them. Put a few in a 325°F oven for an hour or longer, until they are very soft. Let them cool, then peel and cut them into slices or pieces and dress with an oil-and-vinegar dressing. Garnish, if you like, with capers or bits of parsley, and serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf