Caramelized Onions
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Spanish (yellow) onion, medium 3 1/2 tbsp Nucoa, buttery sticks Pinch of granulated or brown sugar 1/4 cup Swanson Chicken Broth 33% Less Sodium
Heat 2 TB Nucoa in a skillet until melted (I use a 10-inch straight sided pan). Add onions, tossing to coat. Add 1.5 TB Nucoa on top of onions, and stir to continue melting extra "butter" and coating onion moons.
Continue cooking for approximately next 40 minutes to caramelize onions, stirring every 3-5 minutes with spatula. Be sure to scrape pan as they continue to cook and especially when they begin to caramelize.
Once the onions have turned a deep golden/brownish color and are "syrupy" looking, add a pinch or two of sugar, being sure to evenly distribute the sugar over the onions. You don't need a lot.
Stir in the 1/4 cup of stock and scrape up the browned bits from the bottom of the pan.
Remove from heat as soon as broth has evaporated. It's done!
Continue cooking for approximately next 40 minutes to caramelize onions, stirring every 3-5 minutes with spatula. Be sure to scrape pan as they continue to cook and especially when they begin to caramelize.
Once the onions have turned a deep golden/brownish color and are "syrupy" looking, add a pinch or two of sugar, being sure to evenly distribute the sugar over the onions. You don't need a lot.
Stir in the 1/4 cup of stock and scrape up the browned bits from the bottom of the pan.
Remove from heat as soon as broth has evaporated. It's done!
Nutritional Info Amount Per Serving
- Calories: 90.9
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 114.4 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.5 g
- Protein: 8.6 g
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