Cookin: Church Suppler Caramelized Onions

[Guest guest]

* Exported from MasterCook Mac *

 

Church Suppler Caramelized Onions

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p52

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup balsamic vinegar

2 large red onions -- or Vidalia onions

- skinned and cut in 1/2 or crosswise

2 tablespoons soy margarine

3/4 cup chopped pecans

1/4 cup packed brown sugar

 

Preheat the oven 400F. In a saucepan, bring the vinegar to a boil,

then remove from the heat. Pour into a 8x8 inch baking dish. Place

the onions cut side down in the dish, and bake for 55 minutes or

until the onions are the color of dark chocolate.

 

Melt the margarine in a skillet over medium heat, and add the pecans,

stirring often. After about 2 minutes, add the brown sugar. Continue

stirring and cooking until bubbly. Serve the onions cut side up,

drizzling the sauce and nuts over the top.

 

If you want to fix all this in an electric skillet, it works great.

Let the vinegar come to a boil in the skillet. Add the onions, cover,

and let cook for 1 hour at 300F to 325F. Check it occasionally to see

if the liquid has cooked off before the onions are done. Add more

liquid if needed.

 

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Per serving: 1109 Calories; 78g Fat (59% calories from fat); 10g

Protein; 112g Carbohydrate; 0mg Cholesterol; 301mg Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 4 1/2 Vegetable; 1

Fruit; 15 1/2 Fat; 3 1/2 Other Carbohydrates

 

NOTES : Onion lovers, gather round, as you are in for a real treat.

This is the kind of recipe where I find myself in the kitchen,

licking the juices left in the bottom of the baking dish when all the

guests have gone home. The sugars in the onions mix with the

sweetness of the balsamic vinegar.I get chills up my spine in

anticipation of each bite. Maybe this wouldn't be so good for church

after all!

 

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