Onions make a great side dish for almost any occasion. I like to use them as a topping for main casseroles, side dishes, and for use in Mung Bean Stew. This version uses no sugar.

Ingredients

• 4 large white or sweet onions, sliced fine
• 1-2 Tbsp chicken-like seasoning or Nutritional yeast
• 1 tsp garlic powder
• 1 tsp turmeric powder
• ½ tsp ground pepper
• 1 tsp Italian Herbs/Seasoning
• 1 tsp tamari (gluten-free soy sauce), if desired
• ½ tsp Himalayan salt, if desired
• 2 Tbsp water

Preparation

Spray a large frying pan with olive oil and place over medium heat. Add sliced onions and all seasonings (except for tamari) and stir. When heated through, add 2 Tbsp water and cover frying pan.

Cook onions over medium-low heat. Stir  periodically until onions are completely soft. The key is to cook them slowly for at least 15 minutes.

Remove cover and raise heat to medium high. Stir until onions begin to brown.

Add tamari and cover frying pan again for a minute or two to let onions steam.

When onions are browned to your taste, remove from heat and pour into a bowl.

Serving

Use a side dish or as topping for almost any type of entrée or pasta.

If you want a small batch just cut the recipe in half.