Browned onions for mashed potatoes
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Browned onions for mashed potatoes
  Potato    Vegetables    Sauces  
Last updated 6/12/2012 1:11:02 AM. Recipe ID 38438. Report a problem with this recipe.
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      Title: Browned onions for mashed potatoes
 Categories: Potato, Vegetable, Sauce
      Yield: 2 Servings
 
      6 lg Onions, halved and sliced in
           ... half moons
  1 1/2 tb Butter
      2 c  Vegetable stock
      2 tb Dry white wine or vermouth
           Salt and pepper to taste
 
  Combine the onions, butter and stock in a heavy, deep skillet. Cover
  and bring to a boil.  Reduce the heat slightly and simmer briskly for
  10 minutes. Uncover. Simmer for approximately 35 - 40 minutes,
  stirring occasionally, until the liquid is almost gone. Cook for a
  few more minutes, stirring constantly. The onions will begin to stick
  just a bit. Keep cooking and stirring for a few minutes more, using
  your wooden spatula to scrape up the browned deposits that form on
  the bottom of the skillet. Turn the heat up a bit more and let the
  onions begin to burn. Not scorching - just a little gentle burning
  and sticking on the bottom of the skillet. Splash in the wine and
  boil until it is just about evaporated, stirring and scraping up the
  browned bits vigorously. Season with salt and pepper to taste.
  Remove from the heat.  Serve at once over mashed potatoes. Well
  covered it will keep in the refrigerator for days.
  




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Recipe ID 38438 (Apr 03, 2005)

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