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Food
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Farm Fresh: Side of onions will go well with just about anything

Thursday, October 05, 2000

Tested by Arlene Burnett

This Farm Fresh recipe, Cider-Braised Onions, will complement any entree -- even turkey (it's not too early to be planning Thanksgiving).

Cider-Braised Onions

1 pound boiling onions (about 16 onions)
2 tablespoons margarine or butter
3/4 cup apple cider or apple juice
1 tablespoon cider vinegar
2 teaspoons soy sauce
3 inches stick cinnamon
1/4 teaspoon whole cloves
1 tablespoon snipped fresh chives

Peel onions, trimming off root ends and about 1/8 inch of the top. Using a sharp knife, score a shallow cross in each root end. In a heavy large skillet, melt the margarine or butter over medium heat. Add onions, stirring to coat well. Stir in apple cider or juice, vinegar, soy sauce, cinnamon and whole cloves. Increase heat to high and bring mixture just to boiling; reduce heat.

Cover tightly and simmer about 10 minutes or till onions are tender when pierced with a fork. Uncover; increase heat and return to boiling. Boil hard for 3 to 5 minutes or till cider mixture is reduced to a light glaze. Remove cinnamon and cloves. Transfer onions to a serving dish. Sprinkle with chives. Makes 4 to 6 servings.

"Stay For Supper" by Country Home Magazine


If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.



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