Yield: 1 servings
|¼ cup||Olive oil|
|2||Leeks; halved, sliced|
|2 mediums||Red onions; halved, sliced|
|1 medium||Onion; halved, sliced|
|½ cup||Chicken stock or canned chicken broth|
|3 tablespoons||Sherry vinegar|
|⅛ teaspoon||Ground cloves|
Heat oil in heavy large skillet over medium heat. Add leeks and onions.
Cover and cook 10 minutes. Uncover and cook until tender, stirring occasionally about 30 minutes. Add stock, vinegar, sugar and cloves. Simmer until liquid is syrupy, stirring constantly, about 7 minutes. Season with salt and pepper. Serve warm or at room temperature.
Bon Appetit July 1991
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