In heavy skillet, melt butter and vegetable oil. Add onions and saute until they are slightly brown. Season with salt. Reduce heat, stirring constantly until caramel color and tender. Stir in brown sugar until dissolved. Put in jars and refrigerate until ready to serve. May be heated again. Serve with chicken or turkey. Source: Rock Springs Sweet Onion Festival Cook Book 1992
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 6|
|Calories from Fat: 81 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 20.3mg||6 %|
|Sodium 88mg||3 %|
|Potassium 434.6mg||11 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 45.9g|
|Protein 2.8g||4 %|
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Calories per serving: 276
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