| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Side dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 8 |
|
Onions |
| 2 |
tb |
Butter |
| 1 |
ts |
Granulated sugar |
| 1 |
tb |
Balsamic vinegar |
| 3 |
tb |
Olive oil |
| 8 |
c |
Mushrooms ( 1 1/2 lb) |
| 2 |
cl |
Garlic, minced |
| 1 |
ts |
Dried thyme |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Salt and pepper |
INSTRUCTIONS
Quarter onions, leaving root ends intact. In large skillet, melt butter
over medium-low heat; cook onions and sugar, stirring occasionally, for 35
to 40 minutes or until tender and golden brown. Transfer to bowl; stir in
vinegar. Set aside.
In skillet, heat oil over medium heat; cook mushrooms, garlic and thyme,
stirring occasionally, for about 7 minutes or until moisture has
evaporated. Add onions; heat through. Stir in parsley, and salt and
pepper to taste. (Onion mixture can be refrigerated for up to 1 day;
reheat gently to serve.) Makes 8 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Canadian Living's Best Vegetables
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 2,
1999
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