Louisiana onions

Yield: 1 Servings

Measure Ingredient
3 cups Thinly sliced onions
¼ cup Flour
1 teaspoon "Rustic Rub"* see below
3 tablespoons Cooking oil
1 teaspoon Salt
Black pepper- in grinder if possible (white works fine)
4 Bay leaves
2 cups Water

(adapted from Emeril's Beef Boulettes with Garlic in "Louisiana Real and Rustic"

Requires large sauce pan - I use an enameled cast iron roasting pan The beef boulettes of the original recipe could be used as downrigger weights. I have simply eliminated them, but I sometimes cook sausage, previously browned, in the onions to share flavours.

This is very nice as a sauce or a base or an additive to enrich gravy or to enliven or alter leftovers.I try to keep some in the fridge all the time.

Used it on a peanut butter sandwich yesternoon, better than ok.

Heat oil and brown meat (if used) in it. remove meat with a slotted spoon (to drain the oil back) reduce heat to medium add flour and "rustic rub" - stir continuously for a few minutes until the roux you are makeing has turned dark brown. Add -Onions -bay leaves -salt (or substitute ¼ cup of vietnamese fish sauce, reducing water accordingly) Grind in much pepper or add ¼ teaspoon ground pepper

cook onions, stirring now and then, for 10 minutes or so until onions soften. add water and mix well Bring to boil, reduce heat and simmer for about 1 hour. If you are cooking meat in it, add meat at the boil. skim fat and remove bay leaves

Posted to FOODWINE Digest 04 Feb 97 by Matthew Hill <mhhill@...> on Feb 5, 1997.

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