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Name: Browned Onions for Mashed Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: ... half moons; salt and pepper to taste; 6 lg Onions, halved and sliced in; 1 1/2 tb Butter; 2 c Vegetable stock; 2 tb Dry white wine or vermouth

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INGREDIENTS

... half moons
salt and pepper ; to taste
6 lg Onions, halved and sliced in
1 1/2 tb Butter
2 c Vegetable stock
2 tb Dry white wine or vermouth

Servings

INSTRUCTIONS

Combine the onions, butter and stock in a heavy, deep skillet. Cover and bring to a boil. Reduce the heat slightly and simmer briskly for 10 minutes. Uncover. Simmer for approximately 35 - 40 minutes, stirring occasionally, until the liquid is almost gone. Cook for a few more minutes, stirring constantly. The onions will begin to stick just a bit. Keep cooking and stirring for a few minutes more, using your wooden spatula to scrape up the browned deposits that form on the bottom of the skillet. Turn the heat up a bit more and let the onions begin to burn. Not scorching - just a little gentle burning and sticking on the bottom of the skillet. Splash in the wine and boil until it is just about evaporated, stirring and scraping up the browned bits vigorously. Season with salt and pepper to taste. Remove from the heat. Serve at once over mashed potatoes. Well covered it will keep in the refrigerator for days.

NOTES

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Browned Onions for Mashed Potatoes

... half moons
 salt and pepper to taste
6 lg Onions, halved and sliced in
1 1/2 tb Butter
2 c Vegetable stock
2 tb Dry white wine or vermouth

Combine the onions, butter and stock in a heavy, deep skillet. Cover and  bring to a boil.  Reduce the heat slightly and simmer briskly for 10  minutes. Uncover. Simmer for approximately 35 - 40 minutes, stirring  occasionally, until the liquid is almost gone. Cook for a few more minutes,  stirring constantly. The onions will begin to stick just a bit. Keep  cooking and stirring for a few minutes more, using your wooden spatula to  scrape up the browned deposits that form on the bottom of the skillet. Turn  the heat up a bit more and let the onions begin to burn. Not scorching -  just a little gentle burning and sticking on the bottom of the skillet.  Splash in the wine and boil until it is just about evaporated, stirring and  scraping up the browned bits vigorously. Season with salt and pepper to  taste.  Remove from the heat.  Serve at once over mashed potatoes. Well  covered it will keep in the refrigerator for days.

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 2 Servings

Calories: 100
Calories from Fat: 78 (78%)

Amt Per Serving		% DV

	Total Fat 8.6g	12 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.3g
Cholesterol 22.9mg		7 %
Sodium 1079.5mg		37 %
Potassium 13mg		0 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.4g
Protein 0.1g		0 %
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.

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Calories per serving: 100

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