Onion Compote Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6: Vidalia onions,
1/2 cup: Raisins,
Butter,
Olive oil,
Kosher salt,
Sugar,
Directions:
Peel, split and slice onions. In a tablespoon each of oil and butter,
slowly saute onions. When they are soft and translucent, add 1 tsp. kosher
salt and sugar and continue simmering until the onions reach a light brown
caramel color. Stir every five minutes or so. This will take 30 minutes to
1 hour, depending on your heat source. Add raisins.
Notes: Any sweet onion may be used: Vidalia, Walla-Walla, Ososweet, or
Texas 10/30. Serve as a garnish for soups, stews, grilled meat or chicken.
*Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane
Temple with Heaven Lee, chef, "Cafe Heaven". Pat Hanneman (ed) 9/98
MasterCook
Recipe by: Lou Jane Temple
Posted to bbq-digest by muddy@ibm.net on Sep 13, 1998, converted by
MM_Buster v2.0l.
Source from luhu.jp
slowly saute onions. When they are soft and translucent, add 1 tsp. kosher
salt and sugar and continue simmering until the onions reach a light brown
caramel color. Stir every five minutes or so. This will take 30 minutes to
1 hour, depending on your heat source. Add raisins.
Notes: Any sweet onion may be used: Vidalia, Walla-Walla, Ososweet, or
Texas 10/30. Serve as a garnish for soups, stews, grilled meat or chicken.
*Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane
Temple with Heaven Lee, chef, "Cafe Heaven". Pat Hanneman (ed) 9/98
MasterCook
Recipe by: Lou Jane Temple
Posted to bbq-digest by muddy@ibm.net on Sep 13, 1998, converted by
MM_Buster v2.0l.
Source from luhu.jp