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Side Dish
American
4 - 6 servings
5 minutes
15 minutes
Tangy yet slightly sweet, braised onions make a perfect pairing with cooked grains, dairy, mushrooms, meats and plant protein. The key is to cook them al dente.
1 pound Melissa's Boiler Onions
2 tablespoons extra virgin olive oil
2 each vegetable bouillon cubes
1/2 cup white wine vinegar
1/8 cup granulated sugar or sweetener to taste
Trim the stem end from the onions.
Place the onions in a microwave-safe bowl and cover them with water.
Cover the bowl with plastic wrap and place in the microwave. Heat on high for 2 minutes. Remove from the microwave and uncover.
With a paring knife, cut the root end 3/4 of the way through and then peel towards the stem end. Peel the rest of the onion with your hands. Continue for the remaining onions.
In a pan, heat the olive oil on low/medium flame and add the onions.
While stirring often, cook the onions until they just start to turn golden brown. Crumble in the bouillon.
Mix well and stir in the vinegar. Cook for 5 minutes and stir in the sugar.
Cover and cook for 5 minutes longer stirring occasionally. You want the onions to be al dente and golden, not charred.
