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Onions Amandine
The first time I ate these, about 1975, I took several to be polite. I noticed other guests were doing the same. All went back for more, they were so delicious.. They have been a part of my holiday menu ever since. Here are two ways to make them. The first is a recipe from Julia Childs, the second is my shortened version.
3 dozen small onions
1/3 cup butter
1 cup whole blanched almonds
Heaping tablespoon of brown sugar
1 teaspoon salt
A generous dash each, cayenne, nutmeg, and cloves.
Preheat oven to 350F
Wash and peel onions.
Melt butter in a baking dish fitted with a tight lid.
Add rest of ingredients.
Stir until onions are all coated.
Cover tightly and bake 1 hour, shaking dish every 15 minutes.
Makes 6 servings.
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2 jars of boiled onions, drained. The rest of the ingredients from above recipe, except for the salt.
Melt butter in large frying pan. Add onions, and brown sugar.Stir until they start to brown. Add almonds and spices. Stir until onions and nuts are brown.
Note: I always make two to three times more than so I will have left overs. Then I’m lucky to have enough for one lunch.
Note: I serve them on a large platter surrounded by whole Blue Lake green beans.
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