INGREDIENTS

INSTRUCTIONS

> by: Laurie Souza, Franciscan Oakville Estate, New Orleans Times
Picayune.  Boil the onions in salted water until they are crisp-tender,
3-7 mins,  depending on the size, drain.  Remove and discard the papery
outer  skins. Do not cut off much of the root end or the onion will
fall  apart.  Heat a saute pan, large enough to hold all the onions in
one layer,  over medium-high heat.  When hot, add the oil.  When oil is
rippling,  add onions, shaking pan until all are well-coated with oil.
Add one  tabsp plus one teasp of the vinegar.  Continue to saute,
shaking pan  occasionally, until the onions are golden brown, 6-8 mins.
When they are golden, sprinkle in the remaining two teasp balsamic
vinegar; season with the fresh ground pepper to taste.  Shake the pan
briefly to distribute the vinegar.  Taste for seasoning and add a  dash
more vinegar if desired, but there should be just a hint of it.  Posted
to FOODWINE Digest 21 November 96  Date:    Thu, 21 Nov 1996 15:25:27
-0600  From:    ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 46
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 18.8mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g