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6 vidalia onions
1/2 cup raisins
Peel, split and slice onions. In a tablespoon each of oil and butter, slowly saute onions. When they are soft and translucent, add 1 tsp. kosher salt and sugar and continue simmering until the onions reach a light brown caramel color. Stir every five minutes or so. This will take 30 minutes to 1 hour, depending on your heat source. Add raisins. Notes: Any sweet onion may be used: Vidalia, Walla-Walla, Ososweet, or Texas 10/30. Serve as a garnish for soups, stews, grilled meat or chicken. *Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane Temple with Heaven Lee, chef, "Cafe Heaven". Pat Hanneman (ed) 9/98 MasterCook Contributed to the BBQ mailing list by "Garry Howard"
Yield: 1 serving
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.57 **