Yield: 1 servings
|3 tablespoons||Olive oil|
|2 \N||Garlic cloves; peeled and crushed|
|3 mediums||Yellow onions; thinly sliced|
|1 teaspoon||Chopped fresh sage|
|1 teaspoon||Chopped fresh basil|
|1 teaspoon||Chopped fresh rosemary|
|1 teaspoon||Chopped fresh thyme|
|2 teaspoons||Chopped fresh parsley|
|¾ cup||Dry white wine|
|1 teaspoon||Worcestershire sauce|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Heat a large frying pan and add the oil, garlic, onion and herbs. Turn the heat to low and cover the pan. Cook for 15 minutes, stirring frequently.
Add the wine and Worcestershire sauce. Cover and simmer gently for 10 minutes more, or until the liquid is gone and the onion is tender. Salt and pepper (easy on the pepper) to taste. Serve as a condiment with roasted or grilled meats. Can also be served with fish. This recipe makes about 3 cups of relish.
Comments: This simple condiment is to be served on the side of the plate as a relish for just about anything. I developed this one night because my herb garden was in full bloom and I thought the dinner plates needed some extra flavors.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-06-1993 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.