Makes about 1 1/2 cups
Note: This recipe may be doubled or tripled. Just make sure to use a large, deep pan to accommodate the larger amount of onions. It can be prepared up to a month in advance, covered in an airtight container and refrigerated.
• 1/4 c. olive oil
• 4 large yellow, red or Maui (or a combination) onions, thinly sliced
• 3/4 c. red wine
• 1/4 c. balsamic vinegar
• 1 tbsp. sugar
• Salt and freshly ground white pepper
Heat oil in large, nonaluminum pan on medium-high heat. Add the onions and sauté for about 12 to 15 minutes or until well softened. Stir frequently.
Add the wine, balsamic vinegar and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated and the onions are very tender and caramelized into a deep golden brown, about 30 minutes. Watch carefully toward the end to avoid burning the onions. Add the salt and pepper. Taste for seasoning. Cool and serve at room temperature.
Nutrition information per 1 tablespoon:
Calories 36 Fat 2 g Sodium 2 mg
Carbohydrates 4 g Saturated fat 0 g Calcium 7 mg
Protein 0 g Cholesterol 0 mg Dietary fiber 0 g
Diabetic exchanges per serving: ½ fat.