Guest guest Posted April 28, 2003 Report Share Posted April 28, 2003 Glazed Sops 1 medium onion (about 1 1/2 cups) shredded finely 2 tbs olive oil 1 cup white wine 2 slices stale white or French bread, toasted 1/2 cup almond milk made with water or white wine Heat the oil in a large skillet until hot. Fry the onions over medium heat until tender, 15-20 minutes. Add the wine and stir. Cover and simmer 5 minutes. Take 2 serving bowls and put a slice of toast in each. Pour 1/4 cup almond milk over each slice of bread. Pour half the wine and onion mixture into each bowl. From " Take a Thousand Eggs or More: a Collection of 15th Century Recipes " by Cindy Renfrow Quote Link to comment Share on other sites More sharing options...
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