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Suggest a better descriptionCook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel. Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley. *Available at specialty foods stores. Makes 6 servings. Bon Appetit November 1999 Per serving: 225 Calories (kcal); 23g Total Fat; (88% calories from fat); trace Protein; 7g Carbohydrate; 62mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (950g) | ||
Recipe Makes: 1 servings | ||
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Calories: 70 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.2mg | 0 % | |
Potassium 78mg | 2 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 16.2g | ||
Protein 0.4g | 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: 70
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