Balsamic Glazed Onions
Meredith Hayden, the chef and recipe developer behind Wishbone Kitchen, offers this comforting, five-ingredient side for cooks who want a feast-worthy dish but may be pressed for time. Peeling cipollini onions can be a time-consuming process, so if you’d like to cut down on prep, Meredith suggests purchasing frozen, pre-peeled onions.
Ingredients
- 4 Tbs. (1/2 stick) (2 oz./60 g) butter
- 2 lb. (1 kg) cipollini onions
- 1/3 cup (3 fl. oz./80 ml) balsamic vinegar
- 1/3 cup (3 fl. oz./80 ml) water
- 2 Tbs. sugar
- Kosher salt
Directions
In a large saucepan over medium-high heat, melt the butter. Add the onions, balsamic and water. Cover and cook until the onions are tender, 15 to 20 minutes.
Add the sugar and a pinch of salt. Continue to cook, uncovered, until the liquid has thickened and reduced, about 10 minutes more. Season with salt to taste and serve. Serves 8 to 10.
Recipe courtesy of Meredith Hayden, founder of Wishbone Kitchen