| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Appetizers, Holidays |
2 |
Cups |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
lg |
Onions, halved and sliced |
| 1 |
tb |
Granulated sugar |
| 3 |
tb |
Sherry vinegar or wine vinegar |
| 1 |
ts |
Chopped fresh rosemary |
| 1/4 |
ts |
Salt |
|
|
Pinch pepper |
| 1/2 |
c |
Light sour cream |
| 2 |
tb |
Chopped fresh chives |
INSTRUCTIONS
In large skillet, heat oil over high heat; cook onions and sugar, stirring
often, for 7 minutes or until onions begin to brown. Reduce heat to medium
and cook, stirring occasionally, for 15 minutes longer or until onions are
tender and caramelized.
Add vinegar and rosemary; cook, stirring, until liquid is evaporated. Add
salt and pepper. (Make-ahead: Prepare to this point, cover and refrigerate
for up to 2 days; reheat over medium-low heat to continue.)
Stir in sour cream; top with chives. Serve warm or at room temperature.
Makes 2 cups Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian
Living: Holiday Best
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Oct 20, 1999
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