Wine Braised Onions
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 2.82 g | (3 %) | ||
| Fat | 14.55 g | (13 %) | ||
| Carbohydrates | 31.52 g | (21 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 3.92 g | (13 %) |
| Vitamin A | 39.96 mg | (4,995 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.07 mg | (9 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44.38 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 8.23 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19.24 mg | (20 %) | ||
| Potassium | 488.35 mg | (12 %) | ||
| Calcium | 91.76 mg | (9 %) | ||
| Magnesium | 41.71 mg | (14 %) | ||
| Iron | 0.98 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 1.98 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 28 ozs small onions
- 1 large Tomato
- 2 Tbsps rosemary (finely chopped)
- 10 Sage (cut into thin strips)
- 4 Tbsps olive oil
- 2 Tbsps sugar
- 4 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 8 ozs Chianti wine
Preparation steps
Add the unpeeled onions to a pot of boiling water. Cook for 4 minutes, then remove from the water. Drain thoroughly and let cool.
Blanch the tomatoes for a few seconds in the boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the seeds, and finely dice.
Heat the olive oil in a pan. Add the sugar, and caramelize until brown in color. Add the onions, sauté, and coat with the sauce. Season to taste with rosemary, salt, and pepper. Add the vinegar and sage and stir to combine. Bring to a boil, then remove the pan from the heat.
Place the onions in a baking dish, and add the red wine and diced tomatoes. Place in a 400°F oven for 25 minutes. Braise the onions, stirring occasionally. Remove from the oven, cool slightly, and serve.