Braised Onion Ribbons With Celery

Whenever evangelicals have an experience of direct, personal access to God, we are tempted to think or act as if we can dispense with doctrine, sacraments, history, and all the other “superfluous paraphernalia” of the Church and make our experience the sum and soul of our faith. We are still attracted to movements that replace thinking and theology by other emphases relational, therapeutic, charismatic, and managerial (as in church growth). Whatever the other virtues of these movements and the unquestionable importance of piety, we must courageously repudiate anti-intellectualism for the sin it is.

Os Guinness

CATEGORY	CUISINE	TAG	YIELD
		March 1992	1	Servings

INGREDIENTS

3 1/2	lb	Onions, halved lengthwise
		and cut crosswise
		into 1/2-inch-thick
		slices
1/4	c	Olive oil
7		Celery ribs, cut diagonally
		into
		1/2-inch-thick
		slices

INSTRUCTIONS

In a large heavy skillet cook the onions in the oil, covered, over
moderately low heat, stirring occasionally, for 45 minutes. Season the
onions with salt and pepper and cook them, uncovered, over moderately
high heat, stirring occasionally, for 30 minutes, or until they are
tender and beginning to turn golden. Add the celery and cook the
mixture, stirring, for 5 minutes, or until the celery is  crisp-tender.
Serves 6.  Makes 6 Servings.  Gourmet March 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1473 Calories From Fat: 511 Total Fat: 58g Cholesterol: 0mg Sodium: 1242.2mg Potassium: 3531.2mg Carbohydrates: 215g Fiber: 47.2g Sugar: 71.8g Protein: 37.7g