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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain. | 2. Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel. | 3. Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper. | 4. Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
hot water	1/2	cup		0.0	0.0	0.0	0.0
cipollini onion	2	lb		806.9352	0.0	179.5204	4.5333
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
water	3	tablespoons		0.0	0.0	0.0	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.