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Ingredients
2 pounds small white boiling onions, blanched, cooled and peeled
3 tablespoons butter or vegetable oil
2 tablespoons good-quality wine vinegar
1 ½ teaspoons sugar
Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
23 grams carbs; 193 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 4 grams fiber; 575 milligrams sodium; 3 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan.
- Step 2
Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
- Step 3
Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.
Private Notes