Monday, 31 March 2014

Maple-Balsamic Glazed Onions

Our stash of onions has been shrinking and as the large ones have been removed, either to the basket to be planted for seed or for cooking, many of the ones that are left are starting to look small.  These may be too small to bother to cut up for regular cooking, but they make a great vegetable dish on their own.

Most of the small onions you can buy will be larger than mine, but use the smallest you can find. Three or 4 per person should be a generous serving; if that seems too much I think your onions are too large. Although these are so delicious, it may not be as much too much as you think. Obviously, the larger your onions the longer they will need to boil to become tender.

2 to 4 servings
40 minutes - 20 minutes prep time

Maple-Balsamic Glazed Onions

8 to 12 small onions

2 tablespoons unsalted butter
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
salt & freshly ground black pepper to taste

Peel the onions, but leave them whole. Put them in a pot, where they cover the bottom in a single layer, but fit reasonably snugly. Cover them with water, add a pinch of salt, and bring them to a boil. Boil gently but steadily for 15 to 20 minutes, until they are tender enough to be easily pierced with a fork.

Drain the onions well, but leave them in their pot. Add the butter, maple syrup and vinegar, and return them to the stove. Cook them over medium heat for about 5 minutes, stirring very gently but frequently to constantly towards the end, until the syrup thickens and coats them. Watch them carefully; they will do nothing much for the first 5 minutes, then they will achieve sticky perfection, and 10 seconds after that they will be irremedially burnt. As soon as they are ready, turn them into their serving dish.

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