Sweet Red-Onion Sauce

1. Cut the onions in rings. Sautée in hot butter until soft. Add port and salt and pepper to taste. Reduce until almost all port wine has evaporated.

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Nutrient	Quantity
Total fats	14.4 g
Protein	5.343 g
Carbohydrates	7.857 g
Energy	171 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1089 g
Water	0.9 g
Aspartic acid	0.4959 g
Calcium, Ca	126 mg
Fiber, total dietary	2.79 g
Niacin	1.7775 mg
Vitamin A, RAE	0.9 g
Arginine	0.7923 g
Riboflavin	0.153 mg
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	1.1916 g
Sodium, Na	22.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0432 g
Total lipid (fat)	14.4 g
Manganese, Mn	0.4371 mg
Proline	0.2439 g
Fatty acids, total saturated 16:0	1.2876 g
Serine	0.2913 g
Fatty acids, total saturated 18:0	0.6057 g
Vitamin B-6	0.0447 mg
Ash	1.5 g
Fatty acids, total saturated 18:1 undifferentiated	5.3691 g
Pantothenic acid	0.2082 mg
Phenylalanine	0.2832 g
Copper, Cu	0.4854 mg
Thiamin	0.3849 mg
Methionine	0.1764 g
Iron, Fe	0.753 mg
Carbohydrate, by difference	7.857 g
Phosphorus, P	225.6 mg
Folate, total	29.4 g
Alanine	0.2793 g
Valine	0.2985 g
Fatty acids, total saturated 18:2 undifferentiated	6.1962 g
Glycine	0.366 g
Fatty acids, total saturated 14:0	0.036 g
Zinc, Zn	1.392 mg
Isoleucine	0.2298 g
Fatty acids, total polyunsaturated	6.3117 g
Leucine	0.4092 g
Vitamin A, IU	20.1 IU
Folate, DFE	29.4 g
Tryptophan	0.117 g
Tyrosine	0.2238 g
Fatty acids, total saturated	2.0166 g
Histidine	0.1572 g
Fatty acids, total monounsaturated	5.4381 g
Threonine	0.2217 g
Folate, food	29.4 g
Magnesium, Mg	28.8 mg
Lysine	0.1713 g
Potassium, K	124.2 mg
Cystine	0.108 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Pepper	0	0	0	0
red onion	3	0	0	0
port wine	300	0	0	0