Easier Than Caramelized Onions

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Easier Than Caramelized Onions is a very simple recipe for no mess, no fuss caramelized onions with very little added calories.

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This is a very simple recipe for no muss, no fuss caramelized onions with very little added calories.  I used this recipe on a pizza that was out of this world good!  I will be posting that next!  Enjoy!!!

Recipe barely adapted from – I Can’t Believe Its Not Fattening by Devin Alexander pg. 225

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easier than caramelized onions in pan

Easier Than Caramelized Onions

Donna Elick
This is a very simple recipe for no muss, no fuss caramelized onions with very little added calories. I used this recipe on a pizza that was out of this world good! I will be posting that next! Enjoy!!!
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main
Cuisine American
Method Oven
Servings 1 Bowl

Ingredients
 

  • 2 medium onions, 1 red, 1 yellow, sliced very thin
  • 2 teaspoons olive oil, extra virgin
  • sea salt and pepper to taste

Instructions
 

  • Preheat oven to 450°. Line a large baking sheet with parchment paper.
  • Place the onions on the baking sheet. Drizzle the olive oil over them and season them with the salt and pepper. Toss them well. Spread them evenly over the baking sheet. Bake them for 20-25 minutes, turning about every 5 minutes, until the onions are cooked through and caramelized (soft and lightly browned).

Nutrition

Serving: 1 | Calories: 159cal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 9mg | Sugar: 9g | Fiber: 4g | Calcium: 51mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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5 Comments

  1. Sweet. A friend told me that she makes her's this way and has for years. I was planning to try it next week. Good to know that it worked well for you!

  2. Just a warning, parchment paper – at least mine – is only good to 425 degrees. Of course the frequent oven opening probably keeps it cooler than 450.

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