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Vidalia Onion Compote
You can substitute any sweet onion in this recipe if Vidalias are not available. Serve the compote over grilled pork, chicken, or sausage.

Makes 1 cup (4 servings)

3 Tablespoons Butter
2 tablespoons Olive oil
2 Tablespoons Sugar
2 large Vidalia onions, medium dice
1/4 cup Chicken broth
1/4 cup Red wine

Melt the butter in a heavy skillet over medium heat. Add the oil. Add the onions and sugar. Cook, stirring frequently, until lightly brown (about 12 minutes). Reduce the heat to low. Add the wine and broth. Simmer until thickened (about 35 minutes). Serve warm.

Superb cheese Sauce.

6 servings.

2 T. butter or margarine

2 T. flour

1/4 t. pepper

1 c. milk 4 oz.

1 c. shredded Cheddar cheese

2 T. dry white wine

1/4 t. Worcestershire sauce

In medium saucepan, melt butter. Stir in flour and pepper; cook until mixture is smooth and bubbly. Gradually add milk, cook until mixture boils and thickens, stirring constantly. Add cheese, wine and Worcestershire sauce, stir until cheese is melted. 1-1/2 cups.

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