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Name: Louisiana Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 c Water; 3 c Thinly sliced onions; 1 ts Salt; 1 ts "Rustic Rub"* see below; 1/4 c Flour; 3 tb Cooking oil; Black pepper- in grinder if; 4 Bay Leaves

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INGREDIENTS

2 c Water
3 c Thinly sliced onions
1 ts Salt
1 ts "Rustic Rub"* see below
1/4 c Flour
3 tb Cooking oil
Black pepper- in grinder if
4 Bay Leaves

INSTRUCTIONS

(adapted from Emerils Beef Boulettes with Garlic in "Louisiana Real and Rustic" Requires large sauce pan - I use an enameled cast iron roasting pan The beef boulettes of the original recipe could be used as downrigger weights. I have simply eliminated them, but I sometimes cook sausage, previously browned, in the onions to share flavours. This is very nice as a sauce or a base or an additive to enrich gravy or to enliven or alter leftovers.I try to keep some in the fridge all the time. Used it on a peanut butter sandwich yesternoon, better than ok. Heat oil and brown meat (if used) in it. remove meat with a slotted spoon (to drain the oil back) reduce heat to medium add flour and "rustic rub" - stir continuously for a few minutes until the roux you are makeing has turned dark brown. Add -Onions -bay leaves -salt (or substitute 1/4 cup of vietnamese fish sauce, reducing water accordingly) Grind in much pepper or add 1/4 teaspoon ground pepper cook onions, stirring now and then, for 10 minutes or so until onions soften. add water and mix well Bring to boil, reduce heat and simmer for about 1 hour. If you are cooking meat in it, add meat at the boil. skim fat and remove bay leaves Posted to FOODWINE Digest 04 Feb 97 by Matthew Hill on Feb 5, 1997.

NOTES

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Louisiana Onions

2 c Water
3 c Thinly sliced onions
1 ts Salt
1 ts "Rustic Rub"* see below
1/4 c Flour
3 tb Cooking oil
 Black pepper- in grinder if
4 Bay Leaves

(adapted from Emerils Beef Boulettes with Garlic in "Louisiana Real and  Rustic"    Requires large sauce pan - I use an enameled cast iron roasting pan    The beef boulettes of the original recipe could be used as downrigger  weights. I have simply eliminated them, but I sometimes cook sausage,  previously browned, in the onions to share flavours.    This is very nice as a sauce or a base or an additive to enrich gravy or to  enliven or alter leftovers.I try to keep some in the fridge all the time.  Used it on a peanut butter sandwich yesternoon, better than ok.    Heat oil and brown meat (if used) in it. remove meat with a slotted spoon  (to drain the oil back) reduce heat to medium add flour and "rustic rub" -  stir continuously for a few minutes until the roux you are makeing has  turned dark brown. Add -Onions -bay leaves -salt (or substitute 1/4 cup of  vietnamese fish sauce, reducing water accordingly) Grind in much pepper or  add 1/4 teaspoon ground pepper    cook onions, stirring now and then, for 10 minutes or so until onions  soften. add water and mix well Bring to boil, reduce heat and simmer for  about 1 hour. If you are cooking meat in it, add meat at the boil. skim fat  and remove bay leaves    Posted to FOODWINE Digest 04 Feb 97 by Matthew Hill  <mhhill@WATARTS.UWATERLOO.CA> on Feb 5, 1997.

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Nutrition

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Serving Size: 1 Serving (337g)
Recipe Makes: 1 Servings

Calories: 568
Calories from Fat: 394 (69%)

Amt Per Serving		% DV

	Total Fat 43.8g	58 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 26.9g
	Polyunsanturated Fat 12.4g
Cholesterol 0mg		0 %
Sodium 13.8mg		0 %
Potassium 194.2mg		5 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 36.9g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 568

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