| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 2 to 2 1/2 cups |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 2 to 2 1/2 cups |
Ingredients
- 4 cups finely chopped Vidalia onions
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoon parsley
Instructions
- Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
- Can be stored in airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 164 |
| Total Fat | 7 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 440 mg |
| Serving Size | 1 of 4 servings |
| Calories | 164 |
| Total Fat | 7 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 440 mg |
Reviews
I have been making this recipe for years. It’s delicious on grilled sausages and hot dogs.
Thank you bobby!
This was easy and tasted delicious! I didn’t put the parsley as I didn’t have any but that wasn’t an issue at all.
I did squeeze a bit of fresh lime juice in at the very end and that added a bit more acidity, which we liked!
Used it on smash burgers..yummmm.
This was easy and tasted delicious! I didn’t put the parsley as I didn’t have any but that wasn’t an issue at all.
I did squeeze a bit of fresh lime juice in at the very end and that added a bit more acidity, which we liked!
Used it on smash burgers..yummmm.