|2 tablespoons||Olive oil|
|¾ cup||Julienned yellow onions|
|1 teaspoon||Minced garlic|
|1 tablespoon||Finely-chopped parsley|
|1 tablespoon||Rice wine vinegar|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper.
This recipe yields about 1 cup of marmalade.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
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