Recipe - Caramelized Onions

1 One half teaspoon Olive oil
Cooking spray
3 cup Vertically cut or sliced up onion;
sweet, yellow, white, or
red onion

1. Heat oil in a 12inch nonstick skillet coated with cooking spray over
mediumhigh heat. Add cut or sliced up onion, and cook for 5 minutes, stirring
frequently. Continue cooking 15 to 20 minutes or until deep golden brown,
stirring frequently.

Yield: 1 cup.

Calories 260 (28% from fat); fat 8.2g (sat 1.1g, mono 5.1g, poly 0.9g);
protein 5.9g; carbohydrate 44g; fiber 9.4g; cholesterol 0mg; iron 1.1mg;
sodium 16mg; calcium 102mg.

WW4 points.

Caramelization Basics

All onions become sweeter with caramelization. We used yellow onions to
test these recipes, although white and red varieties work well, too.

* 1 pound of onions yields about 3 cups vertically cut or sliced up onions.

* 3 cups slivered onion yield about 1 cup caramelized onion.

* 8 cups slivered onion yield about 2 One half to 3 cups caramelized onion.

* Stir occasionally during the first 5 minutes of caramelization, then more
frequently during the last 15 to 20 minutes. It's important to keep the
onions moving.

* The onions should be a deep golden brown, but not burned, so watch them
closely.

* Onions need lots of space to caramelize, so make sure your pan is large
enough. Use a 12inch skillet to caramelize 3 cups of onions; use a Dutch
oven to caramelize 4 cups or more.

Busted by Gail Shermeyer 4paws@netrax.net

Notes: To caramelize a larger quantity of onions (4 to 8 cups), use a large
Dutch oven. You won't need additional olive oil.

Recipe by: Cooking Light Magazine, April 1998

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on Apr 18,
1998