Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| ¾ cup | Julienned yellow onions |
| 1 teaspoon | Minced garlic |
| 1 tablespoon | Finely-chopped parsley |
| 1 tablespoon | Rice wine vinegar |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper.
This recipe yields about 1 cup of marmalade.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-11-1997
Recipe by: Emeril Lagasse