Prep 15 mins
Cook 1 hr 10 mins
I just found this in a magazine and thought it looked good. I'm newly introduced to cranberries so love anything they appear in!
- 2 lbs small onion, unpeeled,but roots trimmed
- 1 ounce butter
- 4 teaspoons olive oil
- 1 bay leaf
- 4 cloves
- 6 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 5 -7 fluid ounces chicken broth
- salt & freshly ground black pepper
- 2 tablespoons chopped flat leaf parsley
- 4 tablespoons craisins
- Drop the onions into boiling water, bring back to the boil and blanch for 2 minutes.
- Drain, and when cool enough to handle remove the outer skin.
- Leave the tips of the onions untrimmed, as this will help hold the onions together later on.
- Heat the butter and oil along with the bay leaves and cloves in a pan large enough to hold the onions in a single layer.
- Add the onions when the butter mix is foaming, stir to coat and saute for a few minutes.
- Add the vinegar and cook over a moderate to high heat for 5 minutes until reduced and sticky-being careful not to let them scorch.
- Stir in the sugar and 5 fl oz of the broth and some salt and pepper.
- Cook over a low heat for 1 hour until the juices are reduced and syrupy and the onions soft.
- Turn the onions regularly and add more broth if the pan starts to look too dry.
- When almost ready to serve, stir in the parsley and craisins and simmer for another minute.
- Season with plenty of pepper and serve.
These onions were really, really delicious. I think it's the cloves and the craisins that make this so different and tasty. I cheated and used regular yellow onions, peeling them and skipping the first step. I then just cut them in half and proceeded with all the other instructions. I also substituted some apple juice for the broth, since I discovered I was completely out of my usual pantry supply. DH and I really loved these onions and will definitely find room in our future menus for this recipe for years to come.