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Ingredients
About 18 small white onions
Boiling water
¼ cup butter
Chicken stock to cover (about 1 ½ cups)
1 tablespoon brown sugar
Dash thyme
Bay leaf
2 tablespoons chopped parsley
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
37 grams carbs; 33 milligrams cholesterol; 277 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 6 grams fiber; 1000 milligrams sodium; 6 grams protein; 17 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
Drop the onions for a few minutes into boiling water. Drain and slip off their skins. Melt the butter in a large frying pan. Toss the onions in the butter until they are golden.
- Step 2
Add the stock barely to cover. Add the sugar, herbs and seasonings and simmer 30 to 40 minutes over moderate heat or until the sauce has reduced to a caramel glaze.
- Step 3
Correct seasoning and serve.
Private Notes