Browned onions for mashed potatoes

* Exported from MasterCook *

Browned onions for mashed potatoes

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Potato Vegetable
Sauce

Amount Measure Ingredient -- Preparation Method
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6 large Onions -- halved and sliced in
half moons
1 1/2 tablespoons Butter
2 cups Vegetable stock
2 tablespoons Dry white wine or vermouth
Salt and pepper to taste

Combine the onions, butter and stock in a heavy, deep skillet. Cover and bring
to a boil. Reduce the heat slightly and simmer briskly for 10 minutes.
Uncover.
Simmer for approximately 35 - 40 minutes, stirring occasionally, until the
liquid is almost gone. Cook for a few more minutes, stirring constantly. The
onions will begin to stick just a bit. Keep cooking and stirring for a few
minutes more, using your wooden spatula to scrape up the browned deposits that
form on the bottom of the skillet. Turn the heat up a bit more and let the
onions begin to burn. Not scorching - just a little gentle burning and sticking
on the bottom of the skillet. Splash in the wine and boil until it is just
about evaporated, stirring and scraping up the browned bits vigorously. Season
with salt and pepper to taste. Remove from the heat. Serve at once over
mashed potatoes. Well covered it will keep in the refrigerator for days.

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