Caramelized Onions


From Bowers Harbor Inn and Chateau Chantal

Revised from “Recipes from the Wineries of the Great Lakes” by Joe Borrello

1/2 large onion, julienned
1/8 cup sugar
1 teaspoon cracked black pepper

Lightly coat onion strips with sugar and pepper. Place strips on nonstick pan in 350 degree oven until brown.

Serves: 2

Wine Recommendation
Chateau Chantal Semi-Dry Riesling

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