Wednesday, May 12, 2010

Orange-Glazed Carrots and Onions

1 1/2 cups thinly sliced onions
1 cup chicken broth
3 Tbsp soy sauce
1 lb baby carrots
1 garlic clove (minced)
2 Tbsp orange marmalade
1/4 tsp salt
1/4 tsp black pepper

Combine the first 5 ingredients in a medium saucepan; bring to a simmer over medium heat.  Cover and simmer 10 minutes or until onion is tender.  Stir in marmalade, salt and pepper.  Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes) stirring frequently.

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