Yield: 6 servings
|1½ pounds||Small white onions;|
|2 tablespoons||Butter =OR=-|
|1 tablespoon||Granulated sugar;|
|1 tablespoon||Balsamic vinegar;|
|¼ cup||Green onions; chopped|
Boil the onions for 15-20 seconds to loosen the skin. Drain; run under cold water. Cut a small piece from both ends of each onion. Peel. Cut an "X" in the root end of the onions to keep them from separating.
Put the onions in a small pan with 1 tablespoon butter, 1 cup water and the sugar. Bring to a boil, then simmer, uncovered, for about 15 minutes, or until the liquid evaporates and the onion are tender. Stir in the vinegar, green onions and remaining 1 tablespoon butter. Serve at room temperature.
Per serving: 93 calories, 1½ grams protein, 14 grams carbohydrates, 1.7 grams fiber, 4 grams fat (2½ grams saturated(, 6 milligrams sodium.