Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions until lightly browned, about 5 minutes. Add vinegar, water and sugar and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.

Spoon sauce over onions and serve warm or at room temperature

IDEAS YOU'LL LOVE

Balsamic-Glazed Salmon

Recipe courtesy of Giada De Laurentiis

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Cornmeal-Fried Onion Rings

Recipe courtesy of Ina Garten

Potatoes and Onions

Recipe courtesy of Giada De Laurentiis

French Onion Soup

Recipe courtesy of Tyler Florence

Pork Chops with Apples and Onions

Recipe courtesy of Anne Burrell

French Onion Soup

Recipe courtesy of Alton Brown

Breakfast Tart with Pancetta and Green Onions

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking