This recipe has Sugar as 55.1% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.8% of RDA
• Calories: 24.2% of RDA
• Carbs: 25.1% of RDA
• Fat (total lipid): 34.7% of RDA
• Fiber: 25.9% of RDA
• Fructose: 18.1% of RDA
• Protein: 15.4% of RDA
• Sodium: 7.1% of RDA
• Sugar: 55.1% of RDA
• Vitamin A (IU): 15.5% of RDA
• Vitamin B6: 48.8% of RDA
• Vitamin C: 53.2% of RDA
• Iron: 14.1% of RDA
• Magnesium: 24.8% of RDA
• Manganese: 16.4% of RDA
• Niacin: 42.7% of RDA
• Potassium: 47.6% of RDA
• Zinc: 10.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARING THE ONIONS
Using a wide, thick-bottomed sauté pan, coat the bottom of the pan with olive oil. Heat the pan on medium high heat until the oil is shimmering.
Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan.
Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
Continue to cook and scrape until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
PREPARING THE POTATOES
While the onions are caramelizing, prepare the potatoes.
Place potatoes in a large pot and add enough cold water to cover potatoes, sprinkle in 1 Tbsp salt.
Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes.
In a small frying pan, add a small bit of oil and crushed garlic. Saute over medium-high heat for 5 minutes and set aside.
Near the end of potatoes cooking, measure out milk in a liquid measuring cup, add cream and butter. Heat in a small saucepan until hot.
Drain potatoes then return to pot and mash with a potato masher (they should have some lumps in them). Add hot milk mixture and garlic, and stir with a spoon while seasoning with salt and pepper to taste.
Spoon a few spoonfuls of potato onto a plate and top with caramelized onions.
Can garnish with chives, green onion, or parsley if desired.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 17.3 g
Carbohydrates 68.9 g
Iron 2.67 mg
Fiber 7.26 g
Calcium 78.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.