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
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Nutritional Information
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Nutritional analysis per serving (4 servings)
191 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 2 grams protein; 9 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- 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.
- Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
- 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.
1 hour 30 minutes
Dining and Cooking