Directions:
- Bring a large pot of salted water to a boil over high heat. Add onions and blanch for 2 minutes to loosen peels. Drain onions and, when cool enough to handle, peel.
- Heat butter and extra-virgin olive oil in a large skillet over medium heat. Add onions, stir to coat with butter and oil, then slowly add vinegar. Cook until vinegar evaporates by a third, about 5 minutes, then stir in honey.
- Reduce heat to low and cook, stirring occasionally, until onions are tender and sauce is creamy and caramel-colored, 30–40 minutes. Transfer to a large shallow serving bowl and season with pepper. Serve chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.26 Kcal (403 kJ) | ||
| Calories from fat | 83.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 14% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 5.38mg | 0% | |
| Potassium | 55.73mg | 1% | |
| Total Carbs | 3.3g | 1% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 9.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 206.34 Kcal (864 kJ) | ||
| Calories from fat | 178.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.86g | 14% | |
|---|---|---|---|
| Cholesterol | 16.36mg | 3% | |
| Sodium | 11.53mg | 0% | |
| Potassium | 119.47mg | 1% | |
| Total Carbs | 7.07g | 1% | |
| Dietary Fiber | 1.77g | 3% | |
| Protein | 0.96g | 1% | |
| Vitamin C | 1.8mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Calcium | 19.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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