*  Exported from  MasterCook  *
                     Browned onions for mashed potatoes
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Potato                           Vegetable
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      large         Onions -- halved and sliced in
                         half moons
    1 1/2  tablespoons   Butter
    2      cups          Vegetable stock
    2      tablespoons   Dry white wine or vermouth
                         Salt and pepper to taste
 Combine the onions, butter and stock in a heavy, deep skillet. Cover and bring to
a boil.  Reduce the heat slightly and simmer briskly for 10 minutes. Uncover.
 Simmer for approximately 35 - 40 minutes, stirring occasionally, until the liquid
is almost gone. Cook for a few more minutes, stirring constantly. The onions will
begin to stick just a bit. Keep cooking and stirring for a few minutes more,
using your wooden spatula to scrape up the browned deposits that form on the
bottom of the skillet. Turn the heat up a bit more and let the onions begin to
burn. Not scorching - just a little gentle burning and sticking on the bottom of
the skillet. Splash in the wine and boil until it is just about evaporated,
stirring and scraping up the browned bits vigorously. Season with salt and pepper
to taste.  Remove from the heat.  Serve at once over mashed potatoes. Well
covered it will keep in the refrigerator for days.
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