1. saute the onions over low heat in 1 Tbsp. olive oil until soft. 2. Place the vinegar, 1/4 cup olive oil, sugar, peppercorns, and thyme sprigs in a large non-reactive saucepan and bring to a boil. 3. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight (if storing overnight, place in a bowl and cover). 4. When ready to serve, drain the liquid and top with the chopped thyme. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (1564g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 164 (15%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 246.4mg||8 %|
|Potassium 1620.3mg||43 %|
|Total Carbohydrate 108.4g||32 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 97.8g|
|Protein 5.5g||8 %|
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Calories per serving: 1084
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