Ingredients
6
6 servings
- •2 pounds cipollini onions, peeled
- •3 tablespoons unsalted butter
- •1 ½ teaspoons salt
- •½ cup balsamic vinegar
- •2 tablespoons white sugar, or to taste
Instructions
- Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
- Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.
Nutritional Facts
Per 6 servings
- Calories: 141
- Carbohydrate: 21g
- Fat: 6g
- Fiber: 3g
- Protein: 2g
- Sugar: 14g
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