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Brussels Sprouts With Caramelized Onion
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brussels Sprouts With Caramelized Onion

Date Added: January 04, 2014

Ingredients:

1 Pound Brussels Sprout cut in half
1 Onion thinly sliced
1 Tablespoon Olive Oil for frying
1 Unit Ground Pepper (4oz)
1 Cup Dry White Wine or sweet Marsala wine; (up to 5)
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Directions:

1. Brussels sprouts are one of my two most favorites.

2. Put the onion, oil, pepper, and 1/2 cup of water in a saucepan.

3. Bring water to a boil over high heat and partially cover pan so a little steam can escape.

4. Reduce heat to medium and cook onion, stirring occasionally, till it is caramelized--i.

5. e., water's about all gone, but a brown syrupy release of the onion's natural sugar is around and about--about one hour.

6. Uncover pan and add wine to onion. Raise heat to high and boil rapidly till almost all the wine has evaporated--5 to 10 minutes.

7. About 15 minutes before the onion's done, steam Brussels sprouts till they are tender.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Onion, Olive Oil allergies.
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