INGREDIENTS
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1 1/2 teaspoons unsalted butter
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2 Vidalia onions, julienned (if not in season, any sweet onion will do)
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2 lemons, zested and juiced
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1/4 teaspoon minced fresh ginger
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Kosher salt
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1/2 cup firmly-packed brown sugar
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1/4 teaspoon ground coriander
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Freshly ground black pepper