This recipe has lots of uses. It's great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns, or mixed into hamburger patties.
This recipe goes with Chicken-and-Green Chile Enchiladas
Southern Living AUGUST 2009
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
Go to Full Version of