Heat 6 quarts of water to boil and add 2 tbsp. of salt. In a 12- to 14-inch skillet, heat 2 tbsp. olive oil. Add red onions and sauté until translucent and softened (8 to 10 minutes). Add jalapeños and cream and bring to a boil. Add lemon juice and zest and boil 1 minute. Remove from heat and set aside. Season with salt and pepper.
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