| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | Sides, Soup/stews, Vegetables | 1 | Cup |
INGREDIENTS
| 2 | Spanish onions | |
| 1 | T | Unsalted butter |
| 3 | T | Honey |
| 1 | T | Balsamic vinegar |
| Freshly ground pepper | ||
| 2 | T | Dried currants |
INSTRUCTIONS
1997 Peel and cut onions in half lengthwise and slice into 1/4-inch-thick semicircles. Place in a large skillet with butter, 1 1/4 C water, honey vinegar, and pepper to taste. Bring to a boil; cook over medium-low heat until most of the liquid has evaporated and onions are very soft, about 40 minutes. Continue to cook until onions are a deep golden brown, about 15 minutes more. Add water as needed to keep onions from scorching. Stir in currants and serve. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #035 by John Merkel <[email protected]> on Feb 3,
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