Ingredients
The following ingredients have 6 Servings
- 2 tablespoons neutral oil, like canola or grapeseed
- 1 pound small peeled onions, about 1 inch in diameter, red or white or a combination (frozen onions are fine)
- 1/2 cup sherry vinegar or apple cider vinegar
- Salt and ground black pepper to taste
- Honey or maple syrup to taste
- Finely minced parsley, for serving (optional)
Instruction
- In a wide skillet with a lid, heat oil over medium heat until bubbling. Add onions and sauté over medium-low heat for about 10 minutes, gently rolling the onions about so they will brown as evenly as possible.
- Pour in vinegar and 1/4 cup water. Season with salt and a few grinds of pepper. Cover and simmer very gently until onions are perfectly tender but retain their shape. Start testing with a thin sharp knife after 15 minutes; depending on size, the onions may cook in 15 to 25 minutes. (Frozen onions will cook faster.) Taste one to make sure it is completely tender all the way through; do not undercook.
- Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
- Raise heat and boil liquid to reduce it to a thick glaze. Taste and add salt, pepper and sweetener to taste. Stir in parsley and serve hot or warm.
