Guest guest Posted July 18, 2001 Report Share Posted July 18, 2001 * Exported from MasterCook Mac * Caramelized Onions Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 396 Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 3 pounds onions - sliced 1/4 to 1/3 inch thick 4 thyme sprigs salt and freshly milled pepper 1 cup dry white wine 1 tablespoon sherry vinegar Makes about 3 cups. This heavenly jam of caramelized onions takes about 1 1/2 hours of cooing, but most of it is unattended. I make these when I'm doing something that calls for breaks. Every 20 minutes or so I stir them, Caramelized onions are wonderful as a filling for buckwheat crepes, or tossed with pasta, walnuts, and rosemary. In a wide, deep skillet or Dutch oven, melt the butter over medium heat, letting it color a little. Add the onions and thyme, stir them about, and cover. Cook until they turn limp and reduce in volume, about 5 minutes, then turn the heat to low and toss the onions with 1 1/4 teaspoons salt. Cover, cook for 20 minutes, then add the wine and cover again. Every 20 minutes or so, give them a stir. After an hour or so the onions will begin to brown.You can hear them start to sizzle. Now start stirring them more frequently so that they don't burn. When they're a rich golden brown, stir in the vinegar and turn off the heat. Taste for salt and season with pepper. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1082 Calories; 48g Fat (44% calories from fat); 17g Protein; 120g Carbohydrate; 123mg Cholesterol; 516mg Sodium Food Exchanges: 20 1/2 Vegetable; 9 Fat _____ Quote Link to comment Share on other sites More sharing options...
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