Stonewall Kitchen Vidalia Onion Fig Sauce

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Stonewall Kitchen Vidalia Onion Fig Sauce

Country Style Boneless Pork RIBS Ninja FOODI Vidalia Onion Fig Sauce

Sweet figs and the delicate flavor of Vidalia onions make this top selling Vidalia Onion Fig Sauce delicious used in grilling or as a marinade.

Quantity: 2

Add richness to your favorite pan sauce. Simply pour Vidalia Onion Fig Sauce over chicken or pork and roast for a company-worthy meal. Vidalia Onion Fig Sauce is also incredible served over grilled meats and seafood or as a delightful dipping sauce.

Pan Sauted Chicken With Vidalia Onion Fig Sauce

Add to Recipes

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • For the Sauce:

  • 1 Tablespoon shallot, finely minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 Tablespoon brandy
  • 1/2 teaspoon orange zest, finely grated
  • Salt and pepper to taste

Directions

  • Trim and pound chicken breasts to 1/2-inch thickness.
  • Heat olive oil in a sauté pan over medium-high heat. When hot add chicken breasts and season with salt and pepper. Cook several minutes until golden, then turn chicken and cook until golden on both sides and cooked through. Remove chicken breasts and set aside. Drain off fat.
  • Add butter to sauté pan over medium heat. Add shallots and sauté until translucent, but not brown. Add ginger and brandy. Cook until brandy reduces and the alcohol is cooked off. Add the Vidalia Onion Fig Sauce, chicken broth and orange zest. Season to taste with salt and pepper. Reduce heat and simmer 2 minutes.
  • Serve sauce over chicken breasts with your favorite rice recipe. This sauce is also delicious on pork.
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    Stonewall Kitchen 131104 Vidalia Onion Fig Sauce

    Sweet figs and the delicate flavor of Vidalia onions make this top selling Vidalia Onion Fig Sauce delicious used in grilling or as a marinade. Add richness to your favorite pan sauce. Simply pour Vidalia Onion Fig Sauce over chicken or pork and roast for a company-worthy meal. Vidalia Onion Fig Sauce is also incredible served over grilled meats and seafood or as a delightful dipping sauce.

    Caramelized Onions With Stonewall Kitchen Vidalia Onion Fig Sauce Recipe

    Stonewall Kitchen Sauce, Vidalia Onion fig, 11 Oz

    Caramelized Onions With Stonewall Kitchen Vidalia Onion Fig Sauce

    From valinkenmore 12 years ago

    • 30 minutes to make

    I had this at a friends house and it was fabulous. She carmelized onions, used the Stonewall Kitchens Vidalia Onions and Fig Sauce and put it on Brie and baked it in the oven until metly – delish! This is courtesy of Stonewall Kitchens.

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  • Add items to your shopping list
  • 3 tablespoons butter
  • 2 large Vidalia onions, thinly sliced
  • 3 tablespoons Stonewall Kitchen Vidalia Onion Fig Sauce
  • 1 round of good Brie
  • Crackers for serving
    • Heat oven to 350 degrees.
    • Melt butter in a large skillet.
    • Add onions and cook covered until the onions have softened. Remove cover and cook until the onions have dried a bit – not oily from butter. Mix in the Stonewall Kitchen Vidalia Onion Fig Sauce.
    • Cook until the onions are dark brown.
    • Place Brie on a cooking tray lined with foil or parchment paper. Top with onion mixture.
    • Bake until cheese is melty and beginning to ooze. Serve with crackers.
    People Who Like This Dish 4

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    Stonewall Kitchen Vidalia Onion Fig Sauce 11 Ounces

    4 Great Reasons To Buy From Us:

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    • Stonewall Kitchen Vidalia Onion Fig Sauce, 11 Ounces
    • Sweet figs and the delicate flavor of Vidalia onions
    • Delicious used in grilling or as a marinade. Simply pour over chicken or pork
    • Add richness to your favorite pan sauce
    • It all started in 1991 at a local farmers’ market with a few dozen items that we’d finished hand-labeling only hours before. Fast-forward to today and Stonewall Kitchen is now home to an ever-growing family of like-minded lifestyle brands! Expertly made with premium ingredients, our products are the result of decades spent dreaming up, testing and producing only the very best in specialty foods and fine home living.
    • Shipment tracking ID will be provided after your product is dispatched.
    • The delivery date stated is indicative and subject to availability, payment authorization, verification, and processing.
    • In case your product is not delivered due to an incorrect or invalid address, we will not be able to process any claims. However, we will notify you if it is returned to us.

    Stonewall Kitchen Sauce Fig Vidalia Onion

    Fig Sauce, Vidalia Onion

    Creators of specialty foods. Company classic. All natural. Marinade. Dipping sauce. Stonewallkitchen.com. For additional recipes visit our website at stonewallkitchen.com. Vidalia is a registered certification mark of the Georgia Department of Agriculture however, use of the mark in no way indicates endorsement of this product by said Department. A few years ago we rented a villa in Tuscany and right outside the kitchen was a beautiful fig tree loaded with ripe fruit. Not being able to resist, we cooked the figs down with sweet white onions and a bit of balsamic vinegar to serve over roast pork. It was the hit of the party, and we promised our friends we would odd the sauce to our line. Use this to baste meats while roasting and serve warmed extra sauce on the side. – Jonathan King & Jim Stott, Creators of Stonewall Kitchen. Made in USA.

    Nutrition Facts

    Servings Per Container : 11

    Shake well before using. Refrigerate after opening.

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    Tenderloin Of Pork In Vidalia Onion Fig Sauce

    Add to Recipes

    • 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce, reserve 1/4 cup for sauce
    • 1 cup white wine or applesauce
    • 2 large white onions , chopped
    • 1 pound fresh or dried figs, cut into quarters
    • 1 green pepper, diced

    Directions

  • Mix wine and Vidalia Onion Fig Sauce together together, pour onto pork and marinate overnight.
  • Preheat oven to 375° F. Roast pork in oven until internal temperature of pork reaches 160° F .
  • Prepare the couscous according to directions. Add chopped red and green peppers. Moisten with olive oil and a hint of balsamic vinegar, salt and pepper to taste.
  • For the sauce, sauté onions in butter and a little oil on low heat until lightly browned.
  • Add chicken stock and reserved Vidalia Onion Fig Sauce until onions are soft and sauce is slightly thickened. Then add figs and cook until heated through.
  • Arrange the couscous on a plate. Slice the pork into medallions and lay over the couscous.
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