Onion compote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Vidalia onions | |
| ½ | 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@... on Sep 13, 1998, converted by MM_Buster v2.0l.
Related recipes
- Carmelized tomato and onion compote
- Fruit compote
- Melon compote
- Onion applesauce
- Onion custard
- Onion gratin
- Onion jam
- Onion marmalade
- Onion relish
- Onion sauce
- Onion sorbet
- Onion souffle
- Onion soup
- Onion tart
- Onion, black olive, and caper compote
- Onion~ black olive~ & caper compote
- Orchard compote
- Red onion compote
- Vanilla-fruit compote
- Vegetable compote