In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup. Spoon sauce over onions and serve warm or at room temperature. Yield: 8 servings Recipe by: Cooking live Show #9010 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 6 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9mg||0 %|
|Potassium 161.8mg||4 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.8g|
|Protein 1.1g||2 %|
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Calories per serving: 61
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