Recipe by JackieOhNo!
Here is another alternative to the traditional creamed onions on your holiday table that is much quicker and easier to make. From Good Food Magazine November 1988.
Top Review by AZPARZYCH
These were very easy to cook up and was a good accompaniment for pork tenderloin. I think next time I will add a little more sugar so they are a little sweeter, but otherwise the balsamic gave the onions a nice flavor. Made for Newest Zaar.
- 2 lbs baby onions
- 4 tablespoons unsalted butter
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme leaves
Directions See How It's Made
- Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
- Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.