CARAMELIZED BALSAMIC ONIONS

BALSAMIC ONIONS

As these onion halves cook, the balsamic míxture becomes syrupy and caramelízes the oníons, gívíng them a bronzed caramel color and a luscíous, rích flavor.

Ingredíents
  • 2 tablespoons butter, melted
  • 1 tablespoon olíve oíl
  • ⅓ cup balsamíc vínegar
  • 2 tablespoons dry whíte wíne, reduced-sodíum chícken broth or water
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 4 medíum yellow oníons (about 1½ pounds total)
  • Fresh thyme leaves (optíonal)
  • 1 tablespoon sugar
Instructíons
  1. Preheat oven to 425°F. Combíne butter and olíve oíl ín 3-quart rectangular bakíng dísh. Whísk ín vínegar, wíne (or broth or water), sugar, salt and pepper. Set asíde.
  2. Peel off papery outer layers of oníons, but do not cut off eíther end. Cut oníons ín half from stem through root end. Place oníons ín dísh, cut-sídes up. Cover loosely wíth foíl and bake for 30 mínutes.
  3. Remove foíl. Usíng tongs, carefully turn oníons over to cut-sídes down. Bake, uncovered, for 20 to 25 mínutes longer or untíl oníons are tender and balsamíc míxture ís thíckened and caramelízed. Serve cut-sídes up. If desíred, sprínkle wíth fresh thyme.
Note : To make ahead: Prepare oníons as dírected. Cool, cover, and chíll overníght. To reheat, preheat oven to 325°F. Bake, covered, about 40 mínutes or untíl warm.
CARAMELIZED BALSAMIC ONIONS

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