| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Spanish |
Vegetables, Sides, Soup/stews |
1 |
Cup |
INGREDIENTS
| 2 |
lg |
Spanish onions |
| 1 |
tb |
Unsalted butter |
| 3 |
tb |
Honey |
| 1 |
tb |
Balsamic vinegar |
|
|
Freshly ground pepper |
| 2 |
tb |
Dried currants |
INSTRUCTIONS
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, 1997.
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