Quarter onions, leaving root ends intact. In large skillet, melt butter over medium-low heat; cook onions and sugar, stirring occasionally, for 35 to 40 minutes or until tender and golden brown. Transfer to bowl; stir in vinegar. Set aside. In skillet, heat oil over medium heat; cook mushrooms, garlic and thyme, stirring occasionally, for about 7 minutes or until moisture has evaporated. Add onions; heat through. Stir in parsley, and salt and pepper to taste. (Onion mixture can be refrigerated for up to 1 day; reheat gently to serve.) Makes 8 servings Typed in MMFormat by firstname.lastname@example.org Source: Canadian Livings Best Vegetables Posted to MM-Recipes Digest V4 #13 by email@example.com on May 2, 1999
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (44%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 45.8mg||2 %|
|Potassium 178.4mg||5 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.4g|
|Protein 1.4g||2 %|
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Calories per serving: 86
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