| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Vegetables, Side dishes | 4 | Servings |
INGREDIENTS
| 1 1/2 | ts | Olive oil |
| Cooking spray | ||
| 3 | c | Vertically sliced onion; sweet, yellow, white, or red onion |
INSTRUCTIONS
1. Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion, and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently. Yield: 1 cup. Calories 260 (28% from fat); fat 8.2g (sat 1.1g, mono 5.1g, poly 0.9g); protein 5.9g; carbohydrate 44g; fiber 9.4g; cholesterol 0mg; iron 1.1mg; sodium 16mg; calcium 102mg. WW-4 points. Caramelization Basics All onions become sweeter with caramelization. We used yellow onions to test these recipes, although white and red varieties work well, too. * 1 pound of onions yields about 3 cups vertically sliced onions. * 3 cups slivered onion yield about 1 cup caramelized onion. * 8 cups slivered onion yield about 2 1/2 to 3 cups caramelized onion. * Stir occasionally during the first 5 minutes of caramelization, then more frequently during the last 15 to 20 minutes. It's important to keep the onions moving. * The onions should be a deep golden brown, but not burned, so watch them closely. * Onions need lots of space to caramelize, so make sure your pan is large enough. Use a 12-inch skillet to caramelize 3 cups of onions; use a Dutch oven to caramelize 4 cups or more. Busted by Gail Shermeyer <4paws@netrax.net> Notes: To caramelize a larger quantity of onions (4 to 8 cups), use a large Dutch oven. You won't need additional olive oil. Recipe by: Cooking Light Magazine, April 1998 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 18, 1998
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