![]() I also serve it as a side dish at summer gathering too. ![]() This is a wonderful dish that I have made several times over the years. I followed the cutting directions perfectly and my onions fell apart in the onion-they just collapsed so I tossed them in the garbage. I had no problems cutting them, but noticed that others did. Everyone loved this dish! Even the little kids! A diagram would be helpful for cutting the onions though. ![]() I also used wine to deglaze the pan and pour the caramel like broth onto the platter and set the onions atop the liquid. I used white wine instead of salty, canned chicken stock, which is also vegetarian friendly, as I wanted to know how it would come out without the stock. I made these to serve with corned beef and cabbage. I never toss anything, I just re-invent it. To the reviewer to tossed it in the garbage, you could have transformed the onions into French Onion Soup. Another hint, turn the root end up and start the cutting 3/4" away from the root end avoiding any slips of the knife going through to the root end by mistake. ![]() The instructions should read 'cut parallel vertical slices at 1/4 inch intervals around the onion' for more clarity. I gave it three stars because of the taste of the dish and I did cut the cooking time. I think this recipe should be reread by the staff.Ĥ50 degrees for 45 minutes plus 30-45 minutes extra uncovered is way too long a cooking time for the size of onions suggested in the recipe. I used rosy onions because that's what was in the CSA box. These will probably forever replace creamed onions at Thanksgiving. ![]()
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