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Recipe by: amaat
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See below ingredients and instructions of the recipe
16 oz Frozen pearl onions
2 tb Vegetable oil
3 tb Sugar
1 1/2 c Beef stock
4 tb Red wine vinegar
Salt
Freshly ground black pepper
RINSE THE ONIONS IN A strainer, just to separate them and remove
extra ice. Blot them on paper towels. In a large, heavy skillet, heat
the oil over high heat. When it is hot, add the onions and sugar and
continue cooking for 5 minutes, shaking often, until the onions are
lightly colored. Add the beef stock, adjust the heat to medium- high,
and continue cooking until the liquid is almost completely
evaporated, a JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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