Yield: 1 Servings
|½ pounds||Red onions; peeled and julienned|
|1 teaspoon||Clarified butter; (see Note)|
|1 tablespoon||Brown sugar|
|2 tablespoons||Creole mustard|
|¼ cup||Balsamic vinegar|
|1 teaspoon||Herbes de Provence|
|1 teaspoon||Chopped garlic|
|1 teaspoon||Black pepper|
|¼ cup||Cracked mustard seed|
|1 cup||Salad oil|
In a large, preferably nonstick, saute pan over medium heat, cook onions slowly in butter until onions are caramelized (takes 7-10 minutes).
Sprinkle with brown sugar and cook, stirring constantly, until golden brown. Remove from heat.
In the large bowl of an electric mixer, combine caramelized onions, mustard, vinegar, porter, herbs, garlic, pepper and salt. Mix on low speed until well blended.
Increase speed to medium and pour oil slowly into the bowl in a thin stream. Mix until all the oil is incorporated and the dressing is well blended. Stir in the mustard seed.
Serve immediately over spinach salad.
Makes 2 cups, about 10 (3-tablespoon) servings.
Note: To clarify butter, melt in microwave, let sit for a couple of minutes until the white solids come to the top, then skim off and discard.
Per serving: 239 calories, 23 grams fat (87 percent calories from fat), 1 milligram cholesterol, 1 gram protein, 7 grams carbohydrate, 45 milligrams sodium.
MC formatted by Martha Hicks & Text to MC II Recipe by: Carolina Brewery
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Mar 17, 1998