Name: Warm Red Onion Vinaigrette
Ingredients: 1/2 lb Red onions; peeled and julienned; 1 ts Clarified butter; (see Note); 1 tb Brown sugar; 2 tb Creole mustard; 1/4 c Balsamic vinegar; 2 tb Porter; 1 ts Herbes de Provence; 1 ts Chopped garlic; 1 ts Black pepper; 1 pn Salt; 1/4 c Cracked mustard seed; 1 c Salad oil

The conversion of a sinner being not owing to a man's self determination, but to God's determination, and eternal election, which is absolute, and depending on the sovereign Will of God, and not on the free will of man; as is evident from what has been said: and it being very evident from the Scriptures, that the eternal election of saints to the faith and holiness, is also an election of them to eternal salvation; hence their appointment to salvation must also be absolute, and not depending on their contingent, self-determining Will

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Salad, Dressing/, Onion	1	Servings

INGREDIENTS

1/2	lb	Red onions; peeled and julienned
1	ts	Clarified butter; (see Note)
1	tb	Brown sugar
2	tb	Creole mustard
1/4	c	Balsamic vinegar
2	tb	Porter
1	ts	Herbes de Provence
1	ts	Chopped garlic
1	ts	Black pepper
1	pn	Salt
1/4	c	Cracked mustard seed
1	c	Salad oil

INSTRUCTIONS

In a large, preferably nonstick, saute pan over medium heat, cook onions
slowly in butter until onions are caramelized (takes 7-10 minutes).
Sprinkle with brown sugar and cook, stirring constantly, until golden
brown. Remove from heat.
In the large bowl of an electric mixer, combine caramelized onions,
mustard, vinegar, porter, herbs, garlic, pepper and salt. Mix on low speed
until well blended.
Increase speed to medium and pour oil slowly into the bowl in a thin
stream. Mix until all the oil is incorporated and the dressing is well
blended. Stir in the mustard seed.
Serve immediately over spinach salad.
Makes 2 cups, about 10 (3-tablespoon) servings.
Note: To clarify butter, melt in microwave, let sit for a couple of minutes
until the white solids come to the top, then skim off and discard.
Per serving: 239 calories, 23 grams fat (87 percent calories from fat), 1
milligram cholesterol, 1 gram protein, 7 grams carbohydrate, 45 milligrams
sodium.
MC formatted by Martha Hicks & Text to MC II
Recipe by: Carolina Brewery
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Mar 17, 1998

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