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Ingredients
3 cups finely chopped white sweet onions
Salt to taste, if desired
1 teaspoon sugar
1 tablespoon olive or corn oil
1 tablespoon white-wine vinegar
Nutritional analysis per serving
20 grams carbs; 147 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 596 milligrams sodium; 2 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the ingredients in a mixing bowl and let stand until ready to serve. Add to the beans and rice according to taste
Private Notes
Comments
I was surprised in the best way by these onions! One large Vidalia was just shy of three cups. After 20-30 minutes the onions were a bit milder and still very crunchy. I served them with mojo pork, Cuban rice and Cuban Beans. They really made a good meal great. The flavor and texture gave everything a lift.
So simple yet so delicious on black beans!
@ES Do you have any guidance on how long these onions last? Is it better to prepare them near serving time?
Perfect on Pete Well's 'Cuban Black Beans'.