In a large saucepan over medium-high heat, warm the broth. Add the onion, cover, and cook until translucent and very soft, about 45 minutes. Uncover, lower the heat, and simmer for 1 hour, stirring periodically. Add the vinegar and cook until the onion is caramelized, about 1 hour longer. Use immediately, or store in a glass or plastic container in the refrigerator for up to 10 days. Makes 2 cups. Use as a pizza topping. Per 2 T. serving: 41 calories, .2 g fat, 3.4%Cff.

Sorry for the name of the person who send it. She commented she had used it for pizza, and included the pizza recipe, I did not save that. Well, today I made 1/2 of my normal whole wheat bread recipe, and while it

was rising, I started a sort of above recipe. I put apple juice in a pan, and then added 16 normal sliced onions. I did

not know what yellow onions were. After a while, long while, when they became transparent I added some lemon

juice, then I let them cook and cook for over an hour. I did not know what it meant that they would caramelize, (help accepted here) so when there was no more liquid I put them over my dough, which I had stretched out and had left about 1/2 hour to rise again, already stretched. Then I put half of the onions on the dough and put it for 20 mins in a very hot oven, then 10 mins in the broiler (that thing at the bottom of the oven that makes things nice and if not careful burns them!)

The result was delicious. I will make the other half of onions in a pizza next week. We had that with a cucumber salad, it was great. >From fatfree Jenka ********************************* Jenka Guevara American School Foundation

jguevara@spin. Com. Mx