Onion and Mushroom Greek-Style

Name: Onion and Mushroom Greek-Style
Yield: 10
Ingredients: 1 kg small onions (about 2 cm in diameter), well-scraped and peeled; 1/2 cup olive oil; 1/2 kg mushrooms cut into quarters; 1 1/2 cups tomato puree (360 g); 1/2 cup dry white wine; 1/2 cup chicken broth; 4 tablespoons lemon juice; 1 small sack with 3 tablespoons of dried thyme; 2 tablespoons paprika; 1 tablespoon dried oregano; 6 sprigs of parsley; 3 laurel leaves; salt to taste

1
1 kg small onions (about 2 cm in diameter), well-scraped and peeled
2
1/2 cup olive oil
3
1/2 kg mushrooms cut into quarters
4
1 1/2 cups tomato puree (360 g)
5
1/2 cup dry white wine
6
1/2 cup chicken broth
7
4 tablespoons lemon juice
8
1 small sack with 3 tablespoons of dried thyme
9
2 tablespoons paprika
10
1 tablespoon dried oregano
11
6 sprigs of parsley
12
3 laurel leaves
13
salt to taste

Ingredients

1
1 kg small onions (about 2 cm in diameter), well-scraped and peeled
2
1/2 cup olive oil
3
1/2 kg mushrooms cut into quarters
4
1 1/2 cups tomato puree (360 g)
5
1/2 cup dry white wine
6
1/2 cup chicken broth
7
4 tablespoons lemon juice
8
1 small sack with 3 tablespoons of dried thyme
9
2 tablespoons paprika
10
1 tablespoon dried oregano
11
6 sprigs of parsley
12
3 laurel leaves
13
salt to taste

Directions

1
In a large skillet, fry the onion in olive oil, stirring for 4 minutes until they're soft and caramelized
2
Add the mushrooms and fry for 1 minute
3
Add the tomato puree, white wine, chicken broth, lemon juice, and herb sack, along with its seasonings
4
Add salt to taste
5
Let it simmer for 15 minutes or until almost all the liquid has evaporated and the onion is tender, stirring occasionally
6
Transfer to a bowl and let it cool down
7
When serving, remove the herb sack and squeeze over the onions
8
Serve as an appetizer or main course
9
Makes 10 servings.