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Name: Caramelized Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 lb Sweet Onions; Note 1; 1/4 c Butter; Note 2; 10 oz Nonfat Veg Chicken Broth;

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INGREDIENTS

3 lb Sweet Onions; Note 1
1/4 c Butter; Note 2
10 oz Nonfat Veg Chicken Broth;

Servings

INSTRUCTIONS

Note 1: Vidalia or other sweet onions (approx 2 1/2 lbs), 3 - 4" in diameter, stem and root ends removed, peeled and left whole Note 2: Original recipe used 1/2 C (1 stick) butter or margarine Note 3: Original recipe used one 10 oz can chicken or vegetable broth Place the onions, butter and broth in a crock pot and cook on low 12-24 hours until the onions are deep golden brown and very soft. Different crock pots will take different amounts of time. it?s almost impossible to overcook this, so go for the deepest brown. Use the onions and liquid to flavor soup, stock, and stews. they make a wonderful addition to risotto, a perfect pasta sauce, and the world?s best pizza topping (drain off the liquid first). I left in some of the butter so it would give the onions a more full, rich flavor. These are so easy to caramelize this way. Entered into MasterCook and tested for you by Reggie & Jeff Dwork Recipe by: Lora Brody, Plugged In Posted to EAT-LF Digest by Reggie Dwork on Aug 11, 1998,

NOTES

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Caramelized Onions

3 lb Sweet Onions; Note 1
1/4 c Butter; Note 2
10 oz Nonfat Veg Chicken Broth;

Note 1: Vidalia or other sweet onions (approx 2 1/2 lbs), 3 - 4" in  diameter, stem and root ends removed, peeled and left whole    Note 2: Original recipe used 1/2 C (1 stick) butter or margarine    Note 3: Original recipe used one 10 oz can chicken or vegetable broth    Place the onions, butter and broth in a crock pot and cook on low 12-24  hours until the onions are deep golden brown and very soft. Different crock  pots will take different amounts of time. it?s almost impossible to  overcook this, so go for the deepest brown. Use the onions and liquid to  flavor soup, stock, and stews. they make a wonderful addition to risotto, a  perfect pasta sauce, and the world?s best pizza topping (drain off the  liquid first).    I left in some of the butter so it would give the onions a more full, rich  flavor.    These are so easy to caramelize this way.    Entered into MasterCook and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>    Recipe by: Lora Brody, Plugged In    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Aug 11,  1998,

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 8 Servings

Calories: 1
Calories from Fat: 1 (100%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 144.9mg		5 %
Potassium 10.6mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.2g		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: 1

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