Title: Onion and Herbs
Categories: Herb Vegetable
Yield: 4 Servings

2	md	Onions; thinly sliced
1	tb	Olive oil
1/2	ts	Thyme
1/2	ts	Mint
	ds	Pepper
1/2	ts	Oregano
1	ts	Honey
1	ts	Wine Vinegar
1	tb	Wine

Adapted from an ancient Roman cookbook by Apicius. Cover the onions with cold water and soak for one hour. Parboil the onions or drain and microwave on high for three minutes. Heat olive oil in a large skillet. Saute the onions in the oil for ten minutes. Add the remaining ingredients and simmer another ten minutes or until tender.

Makes about four servings. ** The Herb Quarterly -- Summer 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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