Slowly cooked, onions undergo a lovely transformation, becoming silky, nutty, and amber brown. This process, caramelization, occurs as the onions' sugars release and cook. Here's how.:
Recipe by Cooking Light October 2015
Credit: Jennifer Causey; Styling: Claire Spollen
81 calories; fat 5.3g; saturated fat 0.4g; mono fat 3.3g; poly fat 1.5g; protein 1g; carbohydrates 8g; fiber 1g; sodium 123mg; calcium 20mg.