Total Time
Prep 10 mins
Cook 30 mins

As a condiment, this is top of the list! Long, slow cooking lends the onions succulence and depth, which, in turn, adds a wonderful rich flavor to almost any dish. Try this on toast, biscuits, potatoes, pizza, in sandwiches, in a soup or stew, and especially good over Sun Dried Tomato Polenta Cutlets! From Moosewood Restaurant Low Fat Favorites Cookbook. Enjoy!

Ingredients Nutrition


  1. In a well seasoned cast iron or nonstick skillet, combine the onions, 1 tbls.
  2. of the water, the garlic, salt, pepper, thyme, and vinegar and/or red wine, if using.
  3. Cover and cook on medium low heat for 30 to 45 minutes, stirring often and adding water as needed, until the onions are dark brown, sweet, and richly flavored.
  4. Chill well before serving.
  5. Enjoy!


Most Helpful

I had an overwhelming desire to eat the whole thing straight from the skillet! The smell was sooo enticing, it was hard to wait them out! I made much more then two cups worth, so I used your amounts just as a guideline but followed everything else. I put some on my plain dry-baked chicken breast (diet time) and changed a boring dinner into a feast for practically NO calories! Next time I will leave out the wine as the only reason I had any here was from one of my students birthday dinner....but I don't think it will hurt one bit!

Happy Harry #2 April 14, 2009

What a great recipe to have on hand for lots of different things. Easy peasy to make and it has loads of flavour. I cooked mine for about an hour and 20 minutes because I wanted it to be quite dark. Left out the wine but used the balsamic. Thanks so much for a really versatile recipe!!

Fairy Nuff July 04, 2006

Had this one evening as a side dish and yesterday I put the left-overs in with soup. I used the balsamic vinegar, my onions did not come out as dark as on the picture that I saw of it, as you can see on my photo they turned out lighter. I cooked it for an hour to get the onions really soft.

Pets'R'us April 14, 2005

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