Taste_of_the_South_-_October_2019

Caramelized Onion

Gravy and Sweet

Potato Angel Biscuits

MAKES 10 SERVINGS

Yeasted sweet potato biscuits have just

the right texture for soaking up a rich gravy

of apple cider and caramelized onions.

6 cups thinly sliced red onion

4 tablespoons unsalted butter,

divided

¾ teaspoon kosher salt, divided

1½ tablespoons firmly packed

light brown sugar

1½ cups hard apple cider

1½ cups vegetable broth

3 tablespoons cornstarch

1½ teaspoons chopped fresh sage

¾ teaspoon ground black pepper

Sweet Potato Angel Biscuits

(recipe on page 60)

Garnish: chopped fresh sage, ground

black pepper

1. In a large cast-iron skillet, combine
   onion, 2 tablespoons butter , and
   ¼ teaspoon salt. Cook over medium-
   high heat, stirring frequently, until
   light golden brown, about 10 minutes.
   Add brown sugar and remaining
   2 tablespoons butter; reduce heat
   to medium-low. Cook, stirring
   occasionally, until dark golden
   brown, 10 to 15 minutes.


2. In a medium bowl, whisk together
   cider, broth, and cornstarch until smooth.
   Add cider mixture to onions; bring
   to a boil over medium-high heat.
   Reduce heat, and simmer, stirring
   occasionally, until thickened,
   about 2 minutes. Remove from
   heat. Stir in sage, pepper, and
   remaining ½ teaspoon salt.
   Serve over Sweet Potato Angel
   Biscuits. Garnish with sage and
   pepper, if desired.

KITCHENTIP

Substitutehardapplecider

withapplejuiceandomit

brownsugar,if desired.

57 TASTE OF THE SOUTH | OCTOBER 2019