Post by JJ Judkins on Jul 4, 2009 19:49:40 GMT -6
* Exported from MasterCook *
French Onion Confit - 1 pt
Recipe By :Brendan Walsh, French Culinary Institute
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
3 large white onions
2 tablespoons peanut oil
1/3 bunch fresh sage -- leaves only, chopped
2 ounces white wine vinegar
Peel onions and slice into thin strips.
Heat peanut oil in a large skillet and saute onions over medium heat, stirring often. After
about 30 minutes of cooking it might be necessary to add a little water to prevent them
from sticking.
After 1 hour add the sage leaves and vinegar and continue cooking, stirring often, 30
minutes more.
Serves 6.
The confit can be made a day ahead and refrigerated. Warm slowly to serve.
ChupaNote: I prefer Japanese rice vinegar for its sweetness and low acidity.
Description:
"1 pt"
Cuisine:
"French"
Source:
"The New York Times Jewish Cookbook, edited by Linda Amster"
S(Formatted by Chupa Babi):
"May 2009"
Copyright:
"2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 62 Calories; 5g Fat (63.4% calories from fat); 1g
Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0
Grain(Starch)-; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0
French Onion Confit - 1 pt
Recipe By :Brendan Walsh, French Culinary Institute
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
3 large white onions
2 tablespoons peanut oil
1/3 bunch fresh sage -- leaves only, chopped
2 ounces white wine vinegar
Peel onions and slice into thin strips.
Heat peanut oil in a large skillet and saute onions over medium heat, stirring often. After
about 30 minutes of cooking it might be necessary to add a little water to prevent them
from sticking.
After 1 hour add the sage leaves and vinegar and continue cooking, stirring often, 30
minutes more.
Serves 6.
The confit can be made a day ahead and refrigerated. Warm slowly to serve.
ChupaNote: I prefer Japanese rice vinegar for its sweetness and low acidity.
Description:
"1 pt"
Cuisine:
"French"
Source:
"The New York Times Jewish Cookbook, edited by Linda Amster"
S(Formatted by Chupa Babi):
"May 2009"
Copyright:
"2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 62 Calories; 5g Fat (63.4% calories from fat); 1g
Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0
Grain(Starch)-; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0