Caramelized Onions
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Caramelized Onions calories by ingredient
Introduction
I use this recipe as a topping for a dish I make with lentils & rice. It could also be used with roast beef sandwiches or in onion soup, any recipe requiring caramelized onion. My recipe has less sodium and cholesterol. You may substitute veggie broth for the chicken broth; you will need to recalculate the nutrition information then.Adapted from www.gimmesomeoven.com I use this recipe as a topping for a dish I make with lentils & rice. It could also be used with roast beef sandwiches or in onion soup, any recipe requiring caramelized onion. My recipe has less sodium and cholesterol. You may substitute veggie broth for the chicken broth; you will need to recalculate the nutrition information then.
Adapted from www.gimmesomeoven.com
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
Directions
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!