Yield: 1 Servings
Measure | Ingredient |
---|---|
6 \N | Vidalia onions |
½ cup | Raisins |
\N \N | Butter |
\N \N | Olive oil |
\N \N | Kosher salt |
\N \N | 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.