** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large saucepan over medium heat, melt the butter and sweat the onions for 3 minutes, add the vinegar, cassis, greneadine and wine and reduce until the liquid has almost evaporated and the onions are glazed.
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Dietary Notes:
This recipe is low-sodium with 16.5mg per serving and low-cholesterol with 15.33mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Alcohol, Vinegar, Onion allergies.
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