Recipe: Pan-braised onions with rosemary

Dietitian's tip: Slow cooking brings out the sweetness of yellow onions in this rustic dish, while balsamic vinegar adds depth.

 

Ingredients

Directions

In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the onions, minced rosemary and bay leaf. Reduce the heat to very low, cover tightly and cook, stirring occasionally, until the onions are tender and beginning to turn golden, about 30 minutes. If the onions begin to stick at any point during the slow cooking, add a few tablespoons of water.

Add the vegetable stock to the pan and bring to a simmer. Cook until the stock evaporates completely, about 5 minutes. Add the vinegar and simmer until the liquid is completely absorbed, about 5 minutes longer. Season with the salt and pepper.

Transfer to a warmed serving dish and garnish with the rosemary sprigs. Serve immediately.

Nutritional Analysis

(per serving)

Calories	148	Monounsaturated fat	3 g
Protein	3 g	Cholesterol	0 mg
Carbohydrate	25 g	Sodium	190 mg
Total fat	4 g	Fiber	4 g
Saturated fat	<1 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Vegetables	4
Fats	1

• Mayo Clinic Healthy Weight Pyramid tool
• Mayo Clinic Healthy Weight Pyramid: A sample menu

DIABETES MEAL PLAN EXCHANGES

Nonstarchy vegetables	4
Fats	1

• Your diabetes diet: Exchange lists

DASH EATING PLAN SERVINGS

Vegetables	2
Fats and oils	1

• DASH diet: Guide to recommended servings
• Sample menus for the DASH eating plan

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