Caramelized Onions

Notes: To double this recipe, use a larger pan and allow 10 to 15 extra minutes of cooking time. If making up to 3 days ahead, let caramelized onions cool, then chill airtight.

This recipe goes with Roasted Striped Bass with Warm Lentil Salad, French Onion Soup

Yield: Makes about 3/4 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 18%
  • Protein: 7.3g
  • Fat: 5.5g
  • Saturated fat: 0.8g
  • Carbohydrate: 54g
  • Fiber: 9.9g
  • Sodium: 19mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 1/2 pounds onions, peeled, halved, and thinly slivered
  • 1 teaspoon minced garlic
  • 1 teaspoon olive oil
  • Salt and pepper

Preparation

  1. In a 3- to 4-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes. If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water. Add salt and pepper to taste.
  2. Nutritional analysis per 3/4 cup.
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