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Sweet and Sour Onions

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Pearl onions, simmered in vinegar and a bit of sugar, make a delectable accompaniment to meat or fowl, a great accompaniment to an antipasto platter, a garnish, or even a snack. In Italy, these are called cipolline in agrodolce.


4 cups thawed frozen pearl onions

2 cups beef broth

4 tsp olive oil

2 tsp white wine vinegar

1 tb Splenda

Freshly ground pepper, to taste


1. Combine the onions, broth, and oil in a nonstick skillet. Cover and cook, stirring occasionally. until the onions begin to soften, about 30 min. If the onions get too dry, add water, 1 tb at a time


2. Stir in the vinegar, sugar, and pepper; cook, stirring frequently, until the onions are very tender, about 30 min longer; add water, 1 tb at a time, as needed.


4 servings

1 point


274/248.5/under 150

Size 26/20/8ish

1/4/08: -10

2/1/08: -8.5

3/7/08: -0

4/4/08: -4.5

5/2/08: -4

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