Vidalia Onion Compote
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Ingredients 6 ingredients
- 1/4 cup chicken broth
- 3 tablespoons butter
- 1/4 cup red wine
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 2 large Vidalia onions -- medium dice
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Melt the butter in a heavy skillet over medium heat. Add the oil. Add the onions and sugar. Cook, stirring frequently, until lightly brown (about 12 minutes). Reduce the heat to low. Add the wine and broth. Simmer until thickened (about 35 minutes). Serve warm.
- NOTES:You can substitute any sweet onion in this recipe if Vidalias are not available. Serve the compote over grilled pork, chicken, or sausage.
- Makes 1 cup (4 servings)
- Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm http://www.grassrootsrecipes.com
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board
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Wooden spoon