Gary’s Onions with Date, Rosemary and Pecans
I created the recipe to top Green Bean Casserole. These, are however, very versatile and can be used for many purposes. You can top a burger, top all kinds of casseroles, bake on Brie, use as a topper for Brushetta,......and so on. Use your imagination for all the uses.
These onions will keep a few days in the fridge.
If you love onions, these are sure to please.
2 Tbspolive oil
1/4 tspred pepper flakes
2 tspbrown sugar
1 Tbspred wine vinegar or apple cider vinegar
1/4 tspblack pepper
2 largeonions, quartered, sliced
1/3 cdates, snipped, about 8
2 tspdry sherry
2 tsprosemary, fresh, chopped fine
1/4 cdry white wine, for splashing
1/3 cpecans, chopped
How to Make Gary’s Onions with Date, Rosemary and Pecans
- Place oil, pepper flakes, sugar, vinegar, salt, pepper, and onions in a skillet. Sauté on lo-med lo heat for about 12 minutes. Stir occasionally and more often as it dries out.
- Add dates, rosemary and dry sherry. Stir to combine. Cook about 4 minutes more stirring occasionally.
- Continue cooking for about 5 minutes more and moisten with splashes of the white wine in 3 additions.
- Stir in pecans. Remove from heat.
Can be made day ahead. Store in fridge.