| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Appetizers, Italian | 4 | Servings | |
INGREDIENTS
| 16 | White onions | |
| 2 | T | Olive oil |
| 1 | T | Margarine |
| 1 | Onion, finely chopped | |
| 1 | Garlic clove, monced | |
| 2 | T | Dry white wine |
| 1 | T | Honey |
| 1 | ds | Coriander |
| Water | ||
| White wine vinegar |
INSTRUCTIONS
Arrange peeled onions in one layer in a fairly large pot where they fit snugly. Add oil, margarine, chopped onion & garlic. Pour wine over & blanch the onions. Add honey & coriander. Barely cover with a mixture of water & vinegar (half & half). Cover tightly & simmer till the liquid is considerably reduced & onions are cooked. Vera Gewanter, "A Passion for Vegetables" 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: 119
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 0mg
Sodium: 35.2mg
Potassium: 51.8mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 5.5g
Protein: <1g