| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Sauces |
8 |
Servings |
INGREDIENTS
| 1 |
|
Large onion,10 oz.,minced |
| 1 |
c |
Chicken broth,reg strength |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
c |
Extra-light milk (1%) |
| 1/2 |
c |
Chicken broth,reg strength |
INSTRUCTIONS
1. In a 10-12" frying pan, combine onion and 1 cup chicken broth. Boil,
uncovered, on high heat until liquid evaporates and onion starts to brown,
about 12 minutes; stir often.
2. Deglaze as directed for chicken-prosciutto filling. Repeat until onion
is browned. If made ahead, cover and chill up to a day. Mix into onions the
cornstarch, nutmeg, milk, and 1/2 cup chicken broth; stir until boiling.
Use hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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