Kate Heyhoe

Kate's Global Kitchen

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.




Copyright © 1999, Kate Heyhoe. All rights reserved.


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This page created May 1999