| | Four Onion Sauté
1/2 cup of dry white wine (diluted with 1/2 cup of water)
1/2 cup of water
2 large sweet Vidalia onions, sliced or 1 sweet Spanish onion, sliced
3/4 cup of tiny pearl onions
3 leeks, sliced
4 scallions, sliced in 3/4 inch diagonal pieces, including green
1/2 cup of fresh or frozen early peas, smaller size than usual
2 1/2 ounce packages of Butter Buds, whisked in 1 tablespoon warm water to remove lumps
Lite salt, optional
Freshly ground black pepper
For Garnish: Several slices of pimiento, 1 teaspoon of grated Parmesan cheese, Chopped parsley
Pour 1/4 cup of white wine and 1/4 cup of water in a large non stick skillet. Steam all of the onions, except the scallions and cook until nearly soft (or cook coved in a microwave). Add the rest of the wine and water. Add the scallions, peas, and Butter Buds. Serve immediately. If he rest of the meal is pale in color, several slices of pimiento (or red pepper) can be placed on top of the onions. Serves 4
Per Serving: 0 mg cholesterol; ) gm saturated fat |
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