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To caramelize a larger quantity of onions (4 to 8 cups), use a large Dutch oven. You won't need additional olive oil.

Greg Patent
Recipe by Cooking Light April 1998

Gallery

Becky Luigart-Stayner; Styling: Cindy Manning Barr

Recipe Summary

Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion, and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.

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Nutrition Facts

260 calories; calories from fat 28%; fat 8.2g; saturated fat 1.1g; mono fat 5.1g; poly fat 0.9g; protein 5.9g; carbohydrates 44g; fiber 9.4g; cholesterol 0mg; iron 1.1mg; sodium 16mg; calcium 102mg.
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