Turkey Tenderloins with Caramelized Onions

Fresh thyme and sweet onions add lots of flavor to a very simple sauté. MORE+ LESS-

By Betty Crocker Kitchens

June 13, 2008

teaspoon vegetable oil

turkey breast tenderloins (1 1/2 pounds)

3/4

teaspoon salt

1/4

teaspoon pepper

1/3

cup dry white wine or Progresso™ chicken broth (from 32-oz carton)

tablespoons butter or margarine

large onions, thinly sliced (4 cups)

tablespoon packed brown sugar

1/2

teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

1/4

teaspoon pepper

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1

Heat oil in 12-inch skillet over medium-high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon pepper. Cook turkey in oil about 5 minutes, turning once, until brown on both sides.
2

Pour wine into skillet; reduce heat. Cover and simmer 30 to 40 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from skillet; keep warm.
3

Melt butter in skillet over medium-high heat. Cook onions in butter 5 minutes, stirring frequently; reduce heat to medium. Stir in brown sugar, thyme and 1/4 teaspoon pepper. Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown.
4

Slice turkey. Serve turkey with onions.

Skip the wine and use 1 pound turkey breast slices instead of the tenderloins. Cook as directed in step 1-except increase cooking time to 10 to 12 minutes, turning once, until turkey is no longer pink in center. Omit step 2.
Any remaining turkey and onions make for a super sandwich. Top with sliced provolone or Monterey Jack cheese, romaine leaves and sliced tomatoes on your favorite hearty-grain bread.