|Small white onions||2 Pound|
|Sugar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs)|
|Grenadine syrup||2 Tablespoon|
1. Peel and quarter onions (very small onions can be left whole).
2. In a 10-inch skillet, melt butter. Add onions, salt, pepper and sugar. Cook, covered, over medium-high heat, stirring occasionally, until moisture evaporates—about 25 minutes.
3. Add vinegar, wine and grenadine. Continue cooking, uncovered and stirring occasionally, until liquid evaporates— about 30 minutes.
4. Remove from heat. Spoon into a 1-pint jar. Cover; cool completely. Label. Store in refrigerator. Nice to serve cold as a sauce or condiment with meat or pate.
Serving size: Complete recipe
Calories 1269 Calories from Fat 223
% Daily Value*
Total Fat 25 g39.1%
Saturated Fat 15.8 g79%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 2051.1 mg85.5%
Total Carbohydrates 212 g70.6%
Dietary Fiber 15.6 g62.3%
Sugars 154.8 g
Protein 11 g21.2%
Vitamin A 15.4% Vitamin C 112.9%
Calcium 24.9% Iron 17.4%
*Based on a 2000 Calorie diet