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Rating: 3.9/5 (11 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: French
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 110
% Daily Value**
Total Fat 12g
18%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 13mg
4%
Sodium 229mg
10%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
1%
Sugars 2g
Protein 0g
Vitamin A  3%Vitamin C  1%
Calcium  1%Iron  0%
Potassium  1%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramelized Onion Confit

Recipe Tags: Vegetable Recipes

Date Added: April 06, 2015

Ingredients:

6 tablespoons Olive Oil
5 tablespoons Butter
15 Onions (about 5 pounds) peeled thinly sliced
4 Bay Leaves
1 tablespoon Sugar
1 teaspoon Salt
1/4 cup White Wine
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Directions:

1. When thin slices of onions are cooked very slowly in butter and olive oil they reduce to a dark, thick consistency much like a marmalade.

2. Combine the olive oil and butter in a large heavy-bottomed saucepan over medium heat.

3. When the butter foams, add half of the sliced onions and 2 of the bay leaves.

4. Sprinkle with half of the sugar and half of the salt.

5. Add remaining onions, bay leaves, sugar and salt.

6. Cover, reduce heat to low, and cook for 20 minutes.

7. Uncover, stir, and increase heat to medium. Cook for 15 minutes, stirring occasionally.

8. Increase heat to high and cook, stirring constantly, until the onions are a deep golden brown, about 10 minutes.

9. Add the wine and stir, scraping bottom of pan to dislodge any browned bits.

10. Cook for 4 or 5 minutes longer. Serve hot or at room temperature.

11. Delicious with roast meats or poultry, as well with leftover turkey sandwiches (try topping with a little cranberry sauce).

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Dietary Notes:
This recipe is low-cholesterol with 12.75mg per serving

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