| 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 [email protected] Source: Canadian Living's Best Vegetables Posted to MM-Recipes Digest V4 #13 by [email protected] on May 2, 1999
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