Search This Blog

Monday, December 20, 2010

Braised Onions

Slice 2 pounds purple onions.  Cook in 1/3 cup olive oil  until they change color, about 5 minutes.  Add 1 cup dry white wine, 1 Tbl fennel seed, & 1/2 Tbl sugar.  Season with salt and pepper, cover and cook over very low heat until all the liquid evaporates, about 10 minutes.

Spoon onions onto serving dish and serve hot with Angus Burger or other main dish.

Recipe from Tuscany: The Beautiful Cookbook

No comments:

Post a Comment