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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (94g) Recipe makes 10 servings |
||
| Calories 53 | ||
| Calories from Fat 10 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 16mg | 0% | |
| Potassium 131mg | 3% | |
| Total Carbohydrate 10.5g | 3% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 5.1g | ||
| Protein 0.8g | 1% | |
Boiled Onions
By: Ellee
Nov 27, 2008
Boiled onions have always been a traditional part of my family's Thanksgiving dinner. I always assumed it was a mainstay holiday side dish for evey family in Amerca, but since I've gotten 'out in the world' see that I was mistaken. SO - I'm posting this recipe because boiled onions are AWESOME and I hope to hear from other New Englanders who agree with me. I don't wait for Thanksgiving but serve them several times a year.
SERVES 10
Ingredients
- 2 lbs onions (white, yellow, or vidalia)
- 1 tablespoon margarine (I use Smart Balance Light) or butter
- 1 tablespoon sugar (adjust according to your preference, if using Vidalia or other sweet onions, can cut the sugar in half)
- salt and pepper
Directions
1
Wash onions, trim ends and remove outer layer (keep whole).2
Cook in salted boiling water for 30- 50 minutes (depending on size of onions) until soft and onion layers start to 'come apart'.3
Drain water, and toss onions w/ margarine, sugar, salt and pepper.4
You can make this recipe a day or 2 in advance, store in fridge, and heat up in microwave just before serving.
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- Course > Side Dishes
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- Cuisine > North American > United States > Northeastern
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