| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Veggies, Onions, Posted-mm |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Onions (1.5 lb) |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Dash of saffron* |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Chopped fresh chives |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
ts |
Butter or margarine |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
Source: Southern Living Mag. 11/96
Cut onions into 1/4-inch-thick slices, and separate into rings. Combine
onions, salt, and next 5 ingredients, tossing to coat.
Melt butter in a large heavy skillet over medium heat; add olive oil and
onions, and cook, stirring constantly, 25 minutes or until onions are
tender and lightly browned.
Yield: 4 to 6 servings.
*A dash of turmeric may be substituted for saffron.
Scanned by suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #290
Date: Tue, 22 Oct 1996 21:39:11 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
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