These caramelized onions make a sweet and tasty accompaniment to the main-dish chowder.
- 6 large sweet onions, about 3 lb.
- 2 Tbs. olive oil
- 2 Tbs. balsamic vinegar
- 2 Tbs. light brown muscovado sugar
- 1/8 tsp. lemon pepper
Peel the onions, cut in half crosswise and slice into 1/2-inch wedges. Set aside.
Heat the olive oil in a Dutch oven or electric skillet over medium-high heat for 30 seconds. Add onions, and cook for 3 minutes, stirring frequently. Reduce heat, add vinegar and sugar, and cook, stirring frequently, for about 45 minutes or until caramelized.
- Calories: 93
- Carbohydrate Content: 15 g
- Fat Content: 2 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Sodium Content: 13 mg
- Sugar Content: 14 g