Balsamic: Onions with Currant, Port and Balsamic glaze

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Onions with Currant, Port and Balsamic glaze

 

2 pounds small boiling onions, (about 3/4 to 1 inch in diameter)

1 cup (or more) ruby Port,

2/3 cup dried currants

3 tablespoons butter

2 tablespoons (packed) light brown sugar,

2 tablespoons balsamic vinegar

3 teaspoons minced fresh thyme

 

 

 

 

 

Cook onions in large pot of boiling salted water 2 minutes to loosen skins.

Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be

prepared 1 day ahead. Cover and refrigerate.)

 

Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2

teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to

medium and cook, covered, 15 minutes. Uncover and cook until onions are almost

tender and coated with glaze, stirring frequently, about 10 minutes. Remove from

heat.

 

Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper..

(Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low

heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with

remaining 1 teaspoon thyme and serve.

 

Serves 6 to 8.

 

Source: Bon Appétit, November 1998

Formatted by Chupa Babi: 06.04.08

 

Just right for an elegant meal.

 

ChupaNote: lovely served over a mixed grain pilaf with a radish, mint, green

onion slaw.

 

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