Ingredients
- 4 pounds onions, preferably sweet varieties like Walla Walla or Vidalia (about 8 onions)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, peeled and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- ½ cup white wine
- ½ teaspoon apple-cider vinegar
- 1 tablespoon chopped sage leaves
- Kosher salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (16 servings)
74 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 1 milligram cholesterol; 5 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups. (It may be kept covered and refrigerated for up to 3 days.)
Preparation
- Peel, quarter and thinly slice the onions. In a large heavy kettle, heat the olive oil and butter over medium heat and add the onions. Cook, stirring frequently, until the onions begin to turn golden, about 1 hour. Lower the heat if the onions stick to the bottom.
- Add the shallot and garlic and continue cooking, stirring often, until the onions are a deep golden color, 20 to 30 minutes more. Add the wine and vinegar and cook until the liquid has evaporated.
- Add the sage and season with salt and pepper. Serve as a sauce with duck, pork or roasted meats.
1 hour 45 minutes
Dining and Cooking