Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1999

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Recipe Summary test

Yield:
2 cups (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion and vinegar in a large bowl; toss well.

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  • Heat oil in a large Dutch oven over medium-high heat. Add onion mixture. Cook 5 minutes; stir occasionally. Stir in wine and remaining ingredients; bring to a boil. Reduce heat. Simmer until liquid almost evaporates; stir occasionally (about 1 1/2 hours). Increase heat to high. Cook 3 minutes; stir constantly.

  • Note: Most of the alcohol evaporates when heated, but a nonalcoholice red wine can be substituted.

Nutrition Facts

121 calories; calories from fat 23%; fat 3.1g; saturated fat 0.6g; mono fat 0.9g; poly fat 1.4g; protein 2.6g; carbohydrates 22.5g; fiber 3.5g; iron 0.9mg; sodium 248mg; calcium 56mg.
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