Southern Fried Onions
Source of Recipe
This is from a Kentucky cookbook dated 1949!
3 c. thinly sliced onions
1/4 c. bacon drippings, or lard
salt
Freshly ground black pepper to taste
Peel the onions and cut in slices about 1/4 inch thick. Place them in a 10 inch skillet containing the hot melted fat. Have the flame high at first, then as the onions begin to brown, lower the flame and let them simmer until done, stirring them occasionally to prevent burning or sticking. Salt and pepper them as soon as they are put in the skillet, seasoning to taste when they are done. When onions are brown and soft they are done. Watch carefully to see that they do not burn.
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