Cooking Light - - Dinner Tonight 4 Go-with-anything Sides -

Keep this recipe around for adding big fla­vor to burg­ers, steaks, and win­ter sal­ads. For the best bal­ance of ten­der­ness and crunch­i­ness, shop for onions that are the same size so they cook evenly. Toss to­gether 5 quar­tered red onions (about 21/2 lb.), 2 Tbsp. ex­tra-vir­gin olive oil, 2 Tbsp. bal­samic vine­gar, 1/2 tsp. kosher salt, and 1/4 tsp. black pep­per in a 12-inch cast-iron skil­let; add 6 thyme sprigs. Cover tightly with foil. Bake at 450°F 15 min­utes. Un­cover and stir. Bake, un­cov­ered, un­til caramelized, 15 to 20 min­utes.

SERVES 4 (serv­ing size: about 1/2 cup) Calo­ries 128; Fat 7g (sat 1g, un­sat 6g); Pro­tein 2g; Carb 15g; Fiber 3g; Sug­ars 7g (added sug­ars 0g); Sodium 248mg; Calc 4% DV; Potas­sium 5% DV

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