Onion compote

Yield: 1 Servings

Measure Ingredient
6 Vidalia onions
½ cup Raisins
Butter
Olive oil
Kosher salt
Sugar

Peel, split and slice onions. In a tablespoon each of oil and butter, slowly saute onions. When they are soft and translucent, add 1 tsp. kosher salt and sugar and continue simmering until the onions reach a light brown caramel color. Stir every five minutes or so. This will take 30 minutes to 1 hour, depending on your heat source. Add raisins.

Notes: Any sweet onion may be used: Vidalia, Walla-Walla, Ososweet, or Texas 10/30. Serve as a garnish for soups, stews, grilled meat or chicken.

*Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane Temple with Heaven Lee, chef, "Cafe Heaven". Pat Hanneman (ed) 9/98 MasterCook

Recipe by: Lou Jane Temple

Posted to bbq-digest by muddy@... on Sep 13, 1998, converted by MM_Buster v2.0l.

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