4 medium onions (1.5 lb)
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 dash of saffron*
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 teaspoon butter or margarine
1 teaspoon olive oil
Source: Southern Living Mag. 11/96
Cut onions into 1/4-inch-thick slices, and separate into rings. Combine onions, salt, and next 5 ingredients, tossing to coat.
Melt butter in a large heavy skillet over medium heat; add olive oil and onions, and cook, stirring constantly, 25 minutes or until onions are tender and lightly browned.
Yield: 4 to 6 servings.
*A dash of turmeric may be substituted for saffron.
Scanned by suzy@gannett.infi.net
