| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Sauces, Fruits, Seasonings, Relishes |
1 |
Batch |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions cut in thin 1/4" strips |
| 2 |
md |
Lemons |
| 2 |
tb |
Lemon juice |
| 1/4 |
c |
;Water |
| 5 |
tb |
Sugar |
| 1 |
pn |
Salt |
| 1 |
tb |
Chopped fresh thyme |
INSTRUCTIONS
Heat oil in a medium skillet and add onions; cook covered on very low heat
until onions are soft but not brown, stirring occasionally, for about 15
minutes.
While onions are cooking, prepare the lemons: Squeeze juice from the
lemons and reserve. Cut the rinds into 1/4" strips. Put in a small pan and
cover with cold water; bring to a boil, then pour out the water. Repeat,
boiling up the rind for a total of 3 times.
When the onions are tender, add the drained lemon strips, lemon juice,
water, sugar, salt and thyme. Cook uncovered over low heat, stirring
occasionally, for about 20 minutes until most of the liquid is reduced and
onions and lemons are glazed.
Put up in glass jars. Store in refrigerator.
Yield: 1 3/4 cups.
Shepherd writes: "Meltingly delicious with baked ham, lamb or chicken and a
special treat to replace or share the spotlight with cranberry sauce for
Thanksgiving turkey dinner."
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 28. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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