Yield: 4 servings
|4 larges||Red onions; sliced|
|¼ cup||Beef stock; fresh or canned|
|Freshly-ground black pepper; to taste|
|Salt; to taste|
Place the onions in a non-stick frying pan. Add the beef stock and wine.
Simmer gently, uncovered, until the liquid is almost gone. Taste for salt and pepper. You should need a little. Serve as a side vegetable dish with any red meat course.
Comments: This is really an amazing dish in that it is so mild and so flavorful at the same time. It goes well with any red meat course. You do not have to spend a fortune on imported Madeira. There are several very respectable brands out of California that will do well for both cooking and drinking.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.