| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables | 6 | Servings | |
INGREDIENTS
| 16 | oz | Frozen pearl onions |
| 2 | T | Vegetable oil |
| 3 | T | Sugar |
| 1 1/2 | c | Beef stock |
| 4 | T | Red wine vinegar |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice. Blot them on paper towels. In a large, heavy skillet, heat the oil over high heat. When it is hot, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored. Add the beef stock, adjust the heat to medium- high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes. Stir in the vinegar, cook for 30 seconds, season with salt and pepper, and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 3.8mg
Sodium: 715.2mg
Potassium: 199.1mg
Carbohydrates: 15.8g
Fiber: 1.3g
Sugar: 7.7g
Protein: 2.3g