Sweet and Sour Onions
Onions sauted in wine & vinegar - contributed by Rebecca A. C. Smith
  • 2 lbs. onions, peeled and quartered
  • 4 Tbs. olive oil
  • 1/2 tsp. salt
  • 1/2 cup wine vinegar
  • 4 Tbs. sugar
  • 1/4 cup water 
Saute onions in olive oil over low heat until golden brown. Add salt, sugar, wine vinegar and water. Bring to a simmer and allow to simmer uncovered for 30 minutes.

Roden, Claudia. Mediterranean Cookery. New York: Alfred A. Knopf, 1992, p. 82.

Sweet and Sour Onions is featured in Feast for Christmas Revel

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Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Sweet & Sour Onions © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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