Post by chief_cook2 on Feb 17, 2004 20:19:22 GMT -6
½ stick unsalted butter
1 lb red onions (2 med) halved lengthwise, sliced very thin lengthwise
¼ cup red wine vinegar
2 tbl honey
¼ tsp salt
1/8 tsp blk pepper
Melt butter in a 2 - 3 qt saucepan over moderate heat, then cook onions, uncovered, stirring occasionally, until softened, about 8 mins. Stir in the other ingredients, cover and cook, over low heat, stirring occasionally, until onions are meltingly tender, 1 /14 to 1 ½ hours. Serve at room temperature on toasted bread points. Yield 1 cup.
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