RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice. Blot them on paper towels. In a large, heavy skillet, heat the oil over high heat.
When it is hot, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored.
Add the beef stock, adjust the heat to medium-high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes. Stir in the vinegar, cook for 30 seconds, season with salt and pepper, and serve.
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 483.4mg||17 %|
|Potassium 554.9mg||15 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 12.5g|
|Protein 5.4g||8 %|
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Calories per serving: 107
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