I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Vidalia Onions in Madeira Cream

4 large Vidalia onions, thickly sliced (about 3/4 inch)
3/4 stick butter (6 Tbsp.)
1/2 cup Madeira wine (Marsala also works well)
Salt and freshly ground black pepper
1/4 cup heavy cream or Half ‘n Half
1/4 cup finely chopped fresh parsley

Melt butter in wide, heavy skillet.  Add the onion slices and turn in the butter to coat thoroughly.  Cover and cook over very low heat for 10 minutes, shaking pan occasionally.  Uncover pan, increase heat slightly and stir in wine.  Cook, stirring frequently, until Madeira evaporates and onions are soft and lightly caramelized.  Season to taste with salt and pepper and stir in cream and parsley.  Bring to boil, reduce heat and simmer 1 minute.  Serve  at once.

We had a neighbor in Madison, John Wilson, who had a field of sweet Spanish onions long before Vidalias became popular.  You could eat them like apples.  Try this special dish in the spring when Vidalia onions are plentiful. 

 
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