Nutrition Facts

• • Calories: 111
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 0
  • Sodium: 204mg
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 3g

Ingredients

• • 1 Tbsp canola oil
  • 2 Tbsp reduced-calorie, trans fat free margarine
  • 3 lb sweet onions, sliced thin
  • 26 oz low sodium chicken stock
  • 1 garlic clove, minced
  • 1 Tbsp finely chopped fresh thyme leaves
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 2 Tbsp instant or all-purpose flour
  • 1 tsp balsamic vinegar

Preparation

• • In a large stockpot, heat canola oil and 1 tablespoon of the margarine over medium heat until the margarine melts. Add half the sliced onions, stir well, and cook for 2 to 3 minutes. Add the remaining onions and stir to coat evenly with margarine. Cover pot, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
  • Remove cover and cook onions, stirring occasionally, for about 30 minutes, or until they are golden.
  • Add 1/2 cup of the chicken stock and scrape up the browned bits; add the garlic, thyme, salt and pepper. Stir well. Sprinkle the flour over the onions and cook for 1 minute. Add the remaining chicken stock, stir and simmer until thickened. Cook for 5 minutes, then add remaining 1 tablespoon of margarine and balsamic vinegar. Stir to incorporate, remove from heat and let cool. Serve immediately.
  • Can be made 3 days ahead and stored covered and refrigerated. Before serving, reheat in a small saucepan over medium heat, stirring occasionally, until heated through.

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