Cook yellow onions slowly with 3 T butter and 1 T oil in a covered saucepan for 15 minutes. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the four and stir for 3 minutes.
Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30-40 minutes more, skimming occasionally. Correct seasoning.
Set aside uncovered until ready to serve. Then reheat to simmer.
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|Serving Size: 1 Serving (329g)|
|Recipe Makes: 8|
|Calories from Fat: 375 (33%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||56 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 52mg||16 %|
|Sodium 2455.3mg||85 %|
|Potassium 830.8mg||22 %|
|Total Carbohydrate 156.7g||46 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 154.6g|
|Protein 38.8g||55 %|
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Calories per serving: 1125
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