12 large cloves garlic
1/2 cup vegan margarine
1 tablespoon olive oil
1 pound Vidalia or other sweet onions, sliced
1/4 cup wine
- To quickly peel garlic cloves, trim off ends. Drop garlic into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. Peel garlic and chop enough to equal 1/3 cup.
- Heat margarine and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft, reduce heat to low. Cook, uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10 minutes more.