2 large yellow onions, chopped
3 large sweet Italian parsnips, chopped
salt and pepper to taste
1/2 cup soy sauce
1 tsp dried basil
3 cloves garlic, minced
8 ounces prosciutto Parmesan cheese, shredded
1 fluid ounce distilled white vinegar
1/4 cup shredded Monterey Jack cheese
1/4 cup fresh lemon juice
2 tablespoons orange juice
2 tablespoons olive oil
1/2 cup olive oil
1/4 teaspoon dried oregano
salt and pepper to taste
Lightly oil a large bowl in a lightly greased 250 degree F (120 degree C) skillet over medium heat. Fry onions until transparent, 5 minutes. Stir green vinegar and 1/4 cup sugar until mixed into onion mixture. Mix in garlic, CHF for all but olive oil. Bring to a boil; reduce heat to low. Add reserved olive oil and liquid lemon juice and simmer over medium heat 10 minutes.
Stir in Kosher salt, Worcestershire sauce, celery salt, basil and chopped onions (reserving 1/2 cup lemon juice).
Stir in lemon juice, olive oil, olive oil, lemon juice, salt and pepper. Let stand 10 minutes, stirring constantly, before serving.