* Exported from MasterCook *
Kosher Pomegranate and Onion Confit
Recipe By :Jayne Cohen's "The Gefilte Variations" (Scribner, 2000).
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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3 tablespoons olive oil
4 large onions -- very thinly sliced (about 2 1/2 pounds)
Salt and pepper -- to taste
1/4 cup chicken broth
1/2 cup dry red wine
1/2 cup pomegranate seeds
Warm the oil in heavy 10- or 12-inch skillet. Add the onions, season with salt and pepper, and toss to coat with oil.
Cook over lowest heat, tightly covered and stirring occasionally to prevent burning, for 1 hour, or until very soft and pale gold in color.
Add the broth and wine. Taste for salt and pepper.
Increase the heat and cook, stirring, until the liquid evaporates and the onions are golden, tasting again for seasoning.
Remove from heat, cover and keep warm.
Add the pomegranate seeds just before serving.
Serves 6 to 8
Cuisine:
"Mediterranean"
Source:
"Detroit News"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 95 Calories; 6g Fat (61.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 4539
