Roman-Style Sweet-and-Sour Onions |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Prep: 14 minutes; Cook: 25 minutes Ingredients:
2 center-cut bacon slices, coarsely chopped |
4 medium white onions (about 1 1/2 pounds), quartered and cut crosswise into thirds |
1/3 cup orange juice |
1/4 cup balsamic vinegar |
2 tablespoons tomato paste |
1 tablespoon brown sugar |
1 teaspoon fresh thyme leaves |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan.
2. Place pan over medium-high heat. Add onion; sauté 18 minutes or until very tender and browned. Remove onion from pan; keep warm.
3. Add orange juice and next 6 ingredients to pan; stir well. Bring to a boil over medium-high heat, and cook 1 minute. Return onion to pan; cook 1 minute or until thoroughly heated. Remove from heat; sprinkle with bacon. Serve warm or at room temperature.
|
|