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Ingredients
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¼ cup butter, divided
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1 sweet onion (such as Vidalia®), sliced into rings or crescents
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1 habanero pepper, seeded and diced
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2 teaspoons brown sugar
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salt and ground black pepper to taste
Directions
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Heat 2 tablespoons butter in a skillet over medium heat. Stir onion, habanero pepper, brown sugar, salt, and pepper into hot butter; cook and stir until onions turn translucent and soften, 5 to 8 minutes.
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Stir 1 tablespoon butter into onion mixture and continue to cook and stir until onion caramelizes, 5 to 10 minutes. Remove onions from pan and top with remaining 1 tablespoon butter.
Cook's Note:
We mainly use habanero peppers but have used Caribbean red hots and Scotch bonnet peppers as well.
Nutrition Facts (per serving)
134 | Calories |
12g | Fat |
8g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 134 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 7g | 37% |
Cholesterol 31mg | 10% |
Sodium 85mg | 4% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 4% |
Total Sugars 5g | |
Protein 1g | 2% |
Vitamin C 5mg | 5% |
Calcium 19mg | 1% |
Iron 0mg | 1% |
Potassium 94mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.