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Ingredients
- 1 T. extra virgin olive oil
- 5 cipollini onions, peeled and quartered (or about half of a white onion)
- 1 clove garlic, minced
- 1/3 c. red wine
- 1 (14.5 oz.) can Italian style diced tomatoes (I used 1 pint of our garden grown canned tomatoes with peppers and onions.)
- 2/3 cup chicken broth
- 1/2 T. pure organic honey
- 1/2 t. fresh rosemary, chopped
- 1/2 t. freeze dried basil
- pinch crushed red pepper flakes
- 1/4 c. plain Greek yogurt or reduced fat sour cream
- Fresh ground pepper
- 1/8 c. grated Parmesan cheese
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 511g | |
| Calories 258 | |
| Calories from Fat 93 | 36% |
| Total Fat 10.58g | 13% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 744mg | 31% |
| Potassium 713mg | 20% |
| Total Carbs 17.83g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 10.93g | 7% |
| Protein 10.26g | 16% |
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