Onions should have the stem and root ends removed. Onions should be left whole. Place the onions, butter and broth in a slow cooker set on low and cook until the onions are deep golden brown and very soft, 12 to 24 hours. Different slow cookers will take different amounts of time. Its almost impossible to overcook this, so go fot he deepest brown. Use the onions and liquid to flavor soup, stock and stews. They make wonderful additions to risotto, a perfect pasta sauce, and the worlds best pizza topping (first drain off the liquid). Store in zippered plastic bags in the refrigerator up to 2 weeks, or in the freezer up to a year. Recipe by: Unplugged by Lora Brody Posted to recipelu-digest by Brenda
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4|
|Calories from Fat: 210 (70%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61mg||19 %|
|Sodium 296.4mg||10 %|
|Potassium 396mg||10 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 18.6g|
|Protein 3.2g||5 %|
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: 298
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.