| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike03 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
lb |
Sweet onions; Vidalia or Texas sweets, thinly sliced |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 2 |
tb |
Ancho chili powder |
| 3 |
tb |
Tomato paste |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
White vinegar |
| 1/2 |
c |
Bourbon |
| 1 |
c |
Beef broth |
INSTRUCTIONS
Melt the butter in a large casserole over low heat. Add the onions,
add the salt and pepper and stir to coat well. Cook very slowly over
slow heat until the onions are soft and translucent. In rapid
succession add the chili powder and stir to incorporate fully. Stir
in the tomato paste and sugar and moisten with the vinegar. Continue
to cook over low heat. As the liquids begin to bubble, be careful not
to burn the tomato and sugar. Nothing should caramelize in this dish.
Add the bourbon carefully, allowing the alcohol to burn off. Add the
broth and braise, with a lid on, until the onions are nearly dry. May
be served hot or cold. This recipe yields 2 to 2 1/2 cups.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C33)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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