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- Makes: 8 servings
up to 24 hours
This unassuming recipe has big flavor despite a short ingredients list. To save time, peel the onions up to 24 hours ahead.
boiling onions, peeled
dry sherry or 2 Tbsp. cider vinegar
ground black pepper
finely shredded Parmesan cheese
Cook onions in rapidly boiling water for 1 minute; drain and cool slightly. To peel, cut a small X in top of onion. Squeeze from the root end to slip the skin off. Trim away the roots, if necessary.
In a large skillet cook onions, covered, in lightly salted boiling water for 10 to 12 minutes or just until tender; drain. Cover and chill up to 24 hours.
Let onions stand at room temperature about 30 minutes. In a large skillet melt butter over medium heat; stir in sherry, sugar, salt, and pepper. Add onions and cook over medium heat about 5 minutes or until onions start to brown and butter mixture is thickened, stirring occasionally. Turn into serving dish; sprinkle with cheese. Makes 8 servings.
- To serve right away: Onions may be prepared without the chilling step.
Servings Per Recipe 8, Potassium (mg) 148, cal. (kcal) 117, calcium (mg) 71, iron (mg) 0, vit. A (IU) 194, pro. (g) 2, vit. C (mg) 5, carb. (g) 10, Thiamin (mg) 0, Fat, total (g) 7, Riboflavin (mg) 0, chol. (mg) 18, Niacin (mg) 0, sat. fat (g) 4, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 179, sugar (g) 7