| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Condiments, Lowfat, Onions | 4 | Servings |
INGREDIENTS
| 3 | Yellow onions | |
| 1/2 | c | Dry white wine, preferably |
| nonalcoholic white wine | ||
| or | ||
| vegetable stock | ||
| 1/2 | t | Salt |
| Vegetable stock, as needed | ||
| minutes, stirring often. continue cooking over low heat |
INSTRUCTIONS
Use as condiment or ingredient. For example, puree them to use in everything from salad dessings to stews. Peel onions. Cut lengthwise into thin crescents. In a medium nonstick skillet, combine all the ingredients. Bring to a boil, reduce heat and simmer untill all the liquid is evaporated, about stirring frequently to prevent scorching, until the onions are very soft and a light caramel brown. about 15 to 20 minutes. Let cool and store in an airtight container in the refrigerator for up to 4 days, or freeze. MAKES 2 cups: each 1/4-cup serving 46 calories (0% from fat), 1g protein, 7g carbs, 635 mg sodium, 1 g fiber. Analysis by publisher. REF: Eric Tucker and John Westerdahl (1998) The Millennium Cookbook. (Ten Speed Press). Recipe by: Millennium Cookbook (1998): Vegetarian Restaurant Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 22, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 63
Total Fat: 7g
Cholesterol: 0mg
Sodium: 300mg
Potassium: 107.8mg
Carbohydrates: 5.9g
Fiber: 1.1g
Sugar: <1g
Protein: <1g