Quote:
Originally Posted by KYHeirloomer  Shel,
The onions (and peppers--done the same way) are sweated in olive oil and lots of paprika. It's the paprika and slow cooking that does it.
If the onions sizzle at all you're cooking them too high. Think in terms of a confit.
In my youth I spent a lot of time talking to Sabrette vendors before one of them shared the secret. |
I searched around the net and came up with a couple of "clone" recipes. Some had paprika, some didn't, some were loaded with HFCS ... all, of course, were
THE replication <LOL> But at least I've got some ideas and will end up experimenting,
Thanks - welcome back!
Shel