Title: Honeyed Onions with Currants - Martha Stewart Living
Categories: Vegetables, Sides, Soup/stews
Yield: 1 Cup

2 lg Spanish onions
1 tb Unsalted butter
3 tb Honey
1 tb Balsamic vinegar
Freshly ground pepper
2 tb Dried currants

Peel and cut onions in half lengthwise and slice into 1/4-inch-thick
semicircles. Place in a large skillet with butter, 1 1/4 C water, honey
vinegar, and pepper to taste. Bring to a boil; cook over medium-low heat
until most of the liquid has evaporated and onions are very soft, about 40
minutes. Continue to cook until onions are a deep golden brown, about 15
minutes more. Add water as needed to keep onions from scorching. Stir in
currants and serve.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #035 by John Merkel on
Feb 3, 1997.