Braised Onion Ribbons With Celery
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1992 | 1 | Servings | ||
INGREDIENTS
| 3 1/2 | lb | Onions, halved lengthwise |
| and cut crosswise | ||
| into 1/2-inch-thick | ||
| slices | ||
| 1/4 | c | Olive oil |
| 7 | Celery ribs, cut diagonally | |
| into | ||
| 1/2-inch-thick | ||
| slices |
INSTRUCTIONS
In a large heavy skillet cook the onions in the oil, covered, over moderately low heat, stirring occasionally, for 45 minutes. Season the onions with salt and pepper and cook them, uncovered, over moderately high heat, stirring occasionally, for 30 minutes, or until they are tender and beginning to turn golden. Add the celery and cook the mixture, stirring, for 5 minutes, or until the celery is crisp-tender. Serves 6. Makes 6 Servings. Gourmet March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1473
Calories From Fat: 511
Total Fat: 58g
Cholesterol: 0mg
Sodium: 1242.2mg
Potassium: 3531.2mg
Carbohydrates: 215g
Fiber: 47.2g
Sugar: 71.8g
Protein: 37.7g