4 large onions, thinly sliced
1 teaspoon olive oil
1/3 cup dry white wine or chicken broth
2 tablespoons butter (Earth Balance DF/SF)
1 tablespoon brown sugar
1/4 teaspoon dried thyme leaves
Salt and pepper to taste
1 teaspoon garlic powder
Heat oil in 12 inch skillet over medium-high heat.
Sprinkle desired amount of salt and pepper and garlic powder on both sides of turkey tenderloins.
Cook turkey in oiled skillet about 5 minutes, turning about half way through, until turkey is brown on both sides.
Pour wine or chicken broth into skillet and reduce heat to low.
Cover and simmer for 30 to 40 minutes or until turkey is cooked through and no longer pink in the middle of thickest part of meat.
Remove turkey from skillet and keep warm.
Melt butter in same skillet.
Add onions and stir to coat with butter.
Cook onions for 5 minutes, stirring occasionally.
Reduce heat to medium and stir in brown sugar, thyme, and a dash of salt and pepper to taste.
Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown.
Spoon onions over turkey and enjoy.
