| 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 <jmerk@doitnow.com> on Feb 3,
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