From: Owner Liza Doran, Cow Canyon Trading Post, Bluff, UT. Yield: 6 servings. 6 yellow onions, medium size 5 Tbsp. butter 1½ cups chicken stock 1 tsp. lemon zest, minced 16 dried apricot halves, chopped ½ lb. ground lamb 1 tsp. ground cinnamon as needed, salt and pepper 3 Tbsp. fresh parsley, finely chopped 3 Tbsp. fresh mint, finely chopped 2 Tbsp. coarse fresh bread crumbs Without peeling onions, cut about 1 inch off the top of each, and enough of the bottom so that onions ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.