Recipe for Onion Knots With Peanut Sauce


24 to 36 green onions
1/4 cup crunchy peanut butter
1/4 cup plum or grape jelly
1 tablespoon lemon juice
1 tablespoon soy sauce


Rinse onions and cut off roots, leave tops. Bring 3 qts of water to boil over high heat. Add onions, a few at a time, and cook just until green ends appear limp (about 20 seconds). Lift out and plunge immediately into cold water; when cool, place on a cloth and let drain. Pull off and discard tough ouside layers of each onion. Tie each onion in a loose knot so that white end protudes about 1 inch; trim green end about 1 inch from knot. At this point you may cover and refrigerate for up to 6 hours. Prepare peanut sauce by mixing remaining ingredients. Arrange onion knots on a tray; dip white ends into sauce.

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