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Yield: Serves 4
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| This dish is an excellent accompaniment for roasts and meat dishes and may be served cold as an antipasto. |
RECIPE INGREDIENTS
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DIRECTIONS
In a large, wide pan over gentle heat, combine the prosciutto fat and butter and melt without burning. Stir in the sugar and continue stirring for 4 or 5 minutes.
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Meanwhile, drain the onions.
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Add the vinegar to the pan, mix and add the drained onions. Season with salt and pepper. Cover the pan and cook over moderate heat for 20 minutes or so, until the onions are soft and pale gold.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 242 |
Fat. Total: | 16g |
Carbohydrates, Total: | 24g |
| Cholesterol: | 19mg |
Sodium: | 3mg |
Protein: | 2g |
| Fiber: | 4g |
% Cal. from Fat: | 60% |
Fat, Saturated: | 0g |
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