Taste – Three Onion Cream Recipe from the Woodstock Inn,Woodstock, VT

Posted by Brenda Hill | Inns, Lodging, Recipes, Soup Recipes |

Next to eggs Benedict, this is one of my favorite recipes and it was brought to mind when I found myself again visiting the Woodstock Inn in Woodstock, VT.

Three Onion Cream

1/4 cup of extra virgin olive oil
1-1/2 cups onions sliced
l cup scallions sliced
1/4 cups chives, chopped
l-1/2 cups sour cream1 teaspoon salt

Directions:

Sweat onions in extra virgin olive oil (EVO).
Season with salt.
Cook until tender.
Add scallions, stir and cool.
Add chives and sour cream and mix until incorporated.

If you are lucky enough to live in Woodstock, Vt. you are blessed with the local farmers market, the best that we have ever found in the world. Most of the above ingredients are fresh daily from the market.

We like this onion relish on a freshly baked bagel with Green Mountain coffee. Adding some smoked salmon is a bonus taste sensation.

About The Author

Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.