Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Principle 10: Make these on the weekend, and use throughout the week--in our quiche, on pizza, or in meat loaf. Although you start with 12 cups of onion, you end up with 2 cups after cooking; the flavor is concentrated, so a little goes a long way.

Ann Taylor Pittman
Recipe by Cooking Light August 2012

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Recipe Summary

hands-on:
7 mins
total:
1 hr 22 mins
Yield:
Serves 8 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium heat. Add oil and butter; swirl until butter melts. Add onion and salt; cook 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat to medium-low. Cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently.

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Nutrition Facts

126 calories; fat 6.7g; saturated fat 1.7g; mono fat 4.1g; poly fat 0.6g; protein 1.9g; carbohydrates 16.1g; fiber 2.9g; cholesterol 4mg; iron 0.4mg; sodium 77mg; calcium 40mg.
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