I was flipping through a cookbook I gave my mother for Christmas in 1985 called “A Grand Heritage,” compiled by Heritage Academy in Columbus. According to the tag inside the cookbook, I bought it for Mama at The Kangaroo Pouch in Oxford (I don’t think that shop is there anymore. I used to go there to buy cross-stitch supplies).
In the Vegetables category, I found an intriguing but simple recipe for Gourmet Onions. And since I have a bag of Vidalias sitting in my kitchen floor, I decided to give them a try. I halved the recipe and used a little olive oil and I substituted kosher salt for the MSG called for in the original recipe.
These were quite good. We served them alongside filet mignon, baked potatoes and a garden salad.
Gourmet Onions
2 medium white onions
1 tablespoon butter
1 teaspoon olive oil
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
Pepper to taste
1 tablespoon dry sherry
Slice onions into rings; put in a heavy saucepan. Do not add water. Add butter, olive oil, sugar, salt and pepper. Cook covered over low heat, stirring often, until onions are just limp, about 10 to 15 minutes. Add sherry last 2 minutes of cooking time. Serves 3 to 4.
3 Comments
May 28, 2008 at 10:54 pm
What’s the taste/use difference between white and yellow onions? And while we’re at it, when would you use red/purple onions over a white or yellow onion?
June 2, 2008 at 2:07 pm
As one of your reference-oriented readers,
I am glad to share that The Kangaroo
Pouch is alive in some form at 613 South Lamar Blvd. in Oxford.
A quick phone call and an answering machine response indicates that it’s now bundled in with a real estate business.
662-234-3638
V.
June 3, 2008 at 8:54 pm
Thank you, Jan, for your attention to detail. You never cease to amaze me.