Steamed Onions In Vinaigrette Sauce
|Boiling water||2 Cup (32 tbs) (adjust quantity as needed)|
|White onions||30 Small, unpeeled|
|Chicken broth/Bouillon||2 Cup (32 tbs) (adjust quantity as needed)|
|Vinaigrette sauce||1 Cup (16 tbs)|
Pour boiling water over the onions and let stand five minutes.
Peel the onions and place them in a saucepan with stock one inch deep.
Bring to the boiling point and cook uncovered six minutes.
Cover and continue cooking until the onions are crisp tender, about fifteen minutes.
Serving size: Complete recipe
Calories 2008 Calories from Fat 34
% Daily Value*
Total Fat 4 g6.3%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5280.5 mg220%
Total Carbohydrates 455 g151.5%
Dietary Fiber 69.9 g279.5%
Sugars 210.7 g
Protein 47 g94.6%
Vitamin A 1.6% Vitamin C 506.9%
Calcium 96% Iron 47.9%
*Based on a 2000 Calorie diet