Wilted Ouzo Onions
by Kate Heyhoe
Makes about 1 cup
1 large onion, thinly sliced
(preferably a sweet onion, such as Texas 1015's, Vidalia, etc.)
3 tablespoons ouzo liqueur
In a small pan, heat the onion slices and ouzo, covered, over medium flame. Stir occasionally, cooking until onions turn limp, about 5 minutes. Chill. Use in salads, sandwiches, or as a condiment for burgers, grilled meats.
- Grilled Greek Shrimp in Ouzo
- Mesclun Greens with Kumquat-Lemon Vinaigrette
- Wilted Ouzo Onions
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created May 1999