Onion compote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Vidalia onions | |
| ½ | cup | Raisins |
| Butter | ||
| Olive oil | ||
| Kosher salt | ||
| Sugar | ||
Directions
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.