November 8th, 2010
By LeeAnne Wright
In a large, heavy skillet, heat olive oil over high heat. Add onions and honey and cook for 3 minutes, shaking often, until onions are lightly browned. Add chicken stock; reduce heat slightly and cook for 20 minutes or until liquid has almost evaporated. Add wine; cook until it thickens (about 1 minute); then add thyme and season with salt and pepper.
NUTRIENTS PER SERVING: 95 calories, 2 g fat, 5 mg calcium, 78 mg sodium, 16 g carbohydrates, 1 g fibre, 1 g protein.