| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Atlanta |
Onions, Condiments |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive Oil |
| 2 |
lg |
Onions (Vidalia Or Walla Walla), Halved And Sliced |
| 2 1/2 |
tb |
Sugar |
| 1 |
lg |
Clove Of Garlic; Minced |
| 1 |
ts |
Fresh Rosemary; Chopped |
| 1/4 |
c |
Distilled White Vinegar |
|
|
Salt And Pepper To Taste |
INSTRUCTIONS
In a 112-inch skillet (not nonstick), heat oil over medium heat. Add onions
and sugar. Cover and cook, stirring occasionally, until onions are soft and
mst of their liquid has e aporated, 10 or 20 minutes. Uncover and cook,
stirring, until onions turn deep golden, 10-20 minutes more. (Add 1-2
tablespoons water if onions stat to scorch.) Add garlic and rosemary: cook,
stirring, untl fragrant, about 3 minutes. Season with salt, pepper and more
vinegar if desired. Will keep in refrigerator for 3 days.
Recipe by: Atlanta Journal Posted to TNT - Prodigy's Recipe Exchange
Newsletter by ksmith3001@juno.com (Katherine L Smith) on Jul 24, 1997
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