INGREDIENTS

INSTRUCTIONS

In a large saucepan over medium-high heat, warm the broth. Add the onion,
cover, and cook until translucent and very soft, about 45 minutes. Uncover,
lower the heat, and simmer for 1 hour, stirring periodically. Add the
vinegar and cook until the onion is caramelized, about 1 hour longer. Use
immediately, or store in a glass or plastic container in the refrigerator
for up to 10 days. Makes 2 cups. Use as a pizza topping. Per 2 T. serving:
41    calories, .2 g fat, 3.4%CFF.
Sorry for the name of the person who send it. She commented she had used it
for pizza, and included the pizza recipe, I did not save that. Well, today
I made 1/2 of my normal whole wheat bread recipe, and while it
was rising, I started a sort of above recipe. I put apple juice in a pan,
and then added 16 normal sliced onions.  I did
not know what yellow onions were. After a while, long while, when they
became transparent I added some lemon
juice, then I let them cook and cook for over an hour. I did not know what
it meant that they would caramelize, (help accepted here) so when there was
no more liquid I put them over my dough, which I had stretched out and had
left about 1/2 hour to rise again, already stretched. Then I put half of
the onions on the dough and put it for 20 mins in a very hot oven, then 10
mins in the broiler (that thing at the bottom of the oven that makes things
nice and if not careful burns them!)
The result was delicious. I will make the other half of onions in a pizza
next week. We had that with a cucumber salad, it was great. >From fatfree
Jenka *********************************
Jenka Guevara American School Foundation
:       Mexico City
jguevara@spin.com.mx
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Julee Rosso's Great Good Food

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