To easily peel small onions, blanch in boiling water for one to two minutes, then drain. Trim the root end with a small sharp knife and slip the outer skins off.
In a medium saucepan, heat oil and butter over medium-high heat. Add onions and saute for about 10 minutes, rolling onions around so they brown on all sides.
Add stock, herbs and seasoning. Cover, reduce heat and simmer until onions are tender, about 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 59 | ||
Calories from Fat: 35 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 604.4mg | 21 % | |
Potassium 96.6mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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