Onion marmalade with sour cream and chives
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | larges | Onions, halved and sliced |
| 1 | tablespoon | Granulated sugar |
| 3 | tablespoons | Sherry vinegar or wine vinegar |
| 1 | teaspoon | Chopped fresh rosemary |
| ¼ | teaspoon | Salt |
| Pinch pepper | ||
| ½ | cup | Light sour cream |
| 2 | tablespoons | Chopped fresh chives |
Directions
In large skillet, heat oil over high heat; cook onions and sugar, stirring often, for 7 minutes or until onions begin to brown. Reduce heat to medium and cook, stirring occasionally, for 15 minutes longer or until onions are tender and caramelized.
Add vinegar and rosemary; cook, stirring, until liquid is evaporated. Add salt and pepper. (Make-ahead: Prepare to this point, cover and refrigerate for up to 2 days; reheat over medium-low heat to continue.) Stir in sour cream; top with chives. Serve warm or at room temperature.
Makes 2 cups Typed in MMFormat by cjhartlin@... Source: Canadian Living: Holiday Best
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Oct 20, 1999