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Ingredients
- 6 lrg Onions, halved and sliced in ... half moons
- 1 1/2 Tbsp. Butter
- 2 c. Vegetable stock
- 2 Tbsp. Dry white wine or possibly vermouth Salt and pepper to taste
Directions
- Combine the onions, butter and stock in a heavy, deep skillet. Cover and bring to a boil. Reduce the heat slightly and simmer briskly for 10 min. Uncover. Simmer for approximately 35 - 40 min, stirring occasionally, till the liquid is almost gone. Cook for a few more min, stirring constantly. The onions will begin to stick just a bit. Keep cooking and stirring for a few min more, using your wooden spatula to scrape up the browned deposits which form on the bottom of the skillet. Turn the heat up a bit more and let the onions begin to burn. Not scorching - just a little gentle burning and sticking on the bottom of the skillet.
- Splash in the wine and boil till it is just about evaporated, stirring and scraping up the browned bits vigorously. Season with salt and pepper to taste. Remove from the heat. Serve at once over mashed potatoes. Well covered it will keep in the refrigerator for days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 665g | |
| Recipe makes 2 servings | |
| Calories 262 | |
| Calories from Fat 79 | 30% |
| Total Fat 9.04g | 11% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1018mg | 42% |
| Potassium 608mg | 17% |
| Total Carbs 41.24g | 11% |
| Dietary Fiber 6.9g | 23% |
| Sugars 19.29g | 13% |
| Protein 4.56g | 7% |
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