ROASTED RED ONIONS WITH POMEGRANATE MOLASSES AND ORANGE ZEST Serves 8 to 10. Another great recipe from Phyllis Carey! *** Onions: 5 T. extra-virgin olive oil 1/4 cup pomegranate molasses 2 T. red wine vinegar 1 T. minced fresh rosemary 2 tsp. coarse salt 1/2 tsp. freshly ground black pepper 5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece Gremolata: 2/3 cup fresh pomegranate seeds 1 T. chopped fresh Italian parsley 2 tsp. finely grated orange peel 1. For onions, preheat oven to 425 degrees. Line large rimmed baking sheet with foil. Whisk olive oil, pomegranate molasses, vinegar, rosemary, salt and pepper in a large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. 2. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, about 25 minutes longer. Remove from oven. (Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350 degree oven before serving, if desired.) 3. For gremolata, mix pomegranate seeds, parsley, and orange peel in small bowl. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.