| 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 |
ts |
Salt |
|
|
Vegetable stock; as needed |
INSTRUCTIONS
Use as condiment or ingredient. For example, puree them to use in
everything from salad dessings to stews.
1. Peel onions. Cut lengthwise into thin crescents.
2. In a medium nonstick skillet, combine all the ingredients. Bring
to a boil, reduce heat and simmer untill all the liquid is
evaporated, about 15 minutes, stirring often.
3. continue cooking over low heat, stirring frequently to prevent
scorching, until the onions are very soft and a light caramel brown.
about 15 to 20 minutes.
4. 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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