| Yield | |
|---|---|
| Prep time | 30 minutes |
| Recipes | Sides |
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Recipes | Sides |
Another yummy recipe from our Produce Buyer Mary Manghis, try this with the new crop of Vidalia onions we’ll see in May.
| 1⁄4 | Cup | butter |
| 1 1⁄4 | Teaspoon | salt |
| 2 | Cup | onions (diced, about 1/2 to 3/4 lb) |
| 1 3⁄4 | Cup | flour (mixed white and whole wheat) |
| 1⁄2 | Cup | water (approx) |
| 1 1⁄2 | Tablespoon | ginger (fresh, minced - optional) |
| 1 | Teaspoon | turmeric (fresh, minced - optional) |
Heat butter over high heat until hot. Reduce heat to midhigh, add onions and turmeric (if using), and saute, stirring occasionally, until soft but not browned (10-15 min.).
Add ginger and cool. Mix together 1 1/2 cups flour and salt. Add 1/2 cup water, onions, and their liquid.
Stir to form a soft dough, using more water if needed. Knead to form a soft dough using remaining flour as needed.
Tear off small pieces (size of walnut) and roll into 4”rounds. Cook on lightly greased grill until lightly browned, 5-8 min. over med. high heat. Turn and brown other side. Keep warm by wrapping in towel and serve right away.