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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 239g Recipe makes 2 cups) The following items or measurements are not included below: 13 ounces low sodium beef broth 1 teaspoon balsamic vinegar |
||
| Calories 169 | ||
| Calories from Fat 16 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 241mg | 10% | |
| Potassium 459mg | 13% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 13.8g | ||
| Protein 7.3g | 14% | |
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Ingredients
- 3 small red onions, finely chopped
- 1 (13 ounce) can low sodium beef broth
- 1 1/2 teaspoons gingerroot, peeled,minced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon balsamic vinegar
- 1 cup nonfat sour cream
Directions
1
In large nonstick skillet, bring first 7 ingredients to a boil.2
Cook about 15 minutes, until almost dry (watch closely).3
Remove from heat, transfer to bowl, stir in vinegar.4
When cooled, stir in sour cream.
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