
1. Heat oil in a nonstick skillet. Cook onion and salt in hot oil, covered, over medium heat for 5 minutes or until onion is soft, stirring occasionally.
2. Stir in wine and brown sugar. Cook, uncovered, for 5 minutes or until liquid is reduced by two-thirds. Stir in lemongrass, ginger, and thyme; reduce heat. Simmer, uncovered, for 5 minutes more or until almost no liquid remains, stirring often. Makes 1 cup.
Add your review
| Chicken Tonight! 268 Members | |
| I Love Casseroles 147 Members | |
| Best Ever! 848 Members | |
| Passion for Pie 191 Members | |
| Bar Cookie Extravaganza 166 Members |