1 large Vidalia or other sweet onion, vertically sliced
1 cup apple cider
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon salt
How to Make It
Melt butter in a large nonstick skillet over medium-high heat; add onion. Cook 10 minutes or until golden brown, stirring frequently.
While onion cooks, bring cider and broth to a boil in a medium saucepan; boil 23 minutes or until reduced to 1 cup. Combine cornstarch, water, and salt; add to reduced cider mixture, stirring constantly with a whisk. Cook over medium heat 1 minute or until slightly thickened. Stir in onion.
Cooking Light Fresh Food Fast Weeknight Meals
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