| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Mystery, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
|
Vidalia onions |
| 1/2 |
c |
Raisins |
|
|
Butter |
|
|
Olive oil |
|
|
Kosher salt |
|
|
Sugar |
INSTRUCTIONS
Peel, split and slice onions. In a tablespoon each of oil and butter,
slowly saute onions. When they are soft and translucent, add 1 tsp. kosher
salt and sugar and continue simmering until the onions reach a light brown
caramel color. Stir every five minutes or so. This will take 30 minutes to
1 hour, depending on your heat source. Add raisins.
Notes: Any sweet onion may be used: Vidalia, Walla-Walla, Ososweet, or
Texas 10/30. Serve as a garnish for soups, stews, grilled meat or chicken.
*Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane
Temple with Heaven Lee, chef, "Cafe Heaven". Pat Hanneman (ed) 9/98
MasterCook
Recipe by: Lou Jane Temple
Posted to bbq-digest by muddy@ibm.net on Sep 13, 1998, converted by
MM_Buster v2.0l.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”