| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
July 1991 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
|
Leeks; halved, sliced |
| 2 |
md |
Red onions; halved, sliced |
| 1 |
md |
Onion; halved, sliced |
| 1/2 |
c |
Chicken stock or canned chicken broth |
| 3 |
tb |
Sherry vinegar |
| 2 |
tb |
Sugar |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
Heat oil in heavy large skillet over medium heat. Add leeks and onions.
Cover and cook 10 minutes. Uncover and cook until tender, stirring
occasionally about 30 minutes. Add stock, vinegar, sugar and cloves. Simmer
until liquid is syrupy, stirring constantly, about 7 minutes. Season with
salt and pepper. Serve warm or at room temperature.
Serves 6.
Bon Appetit July 1991
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