Jumble Of Sweet-And-Sour Onions Recipe

Name: Jumble Of Sweet-And-Sour Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mixed onions (extra-small red onions, pearl or boiling onions, and small cipollini); 8 small shallots (about the size of a walnut in its shell) or 4 large, separated into lobes; 1/4 cup butter or olive oil, divided; 2 or 3 bushy thyme sprigs, plus a few smaller sprigs for topping; 2 Mediterranean bay leaves; 8 fresh sage leaves, plus 3 or 4 leaves for topping; Sea salt and pepper; 2/3 cup port; 1/2 cup apple cider vinegar, such as Katz; 2 tablespoons honey or brown sugar; 1/2 cup golden raisins; 1/2 cup dried tart cherries; About 2 cups chicken stock or water

Servings: persons

2 pounds mixed onions (extra-small red onions, pearl or boiling onions, and small cipollini)
8 small shallots (about the size of a walnut in its shell) or 4 large, separated into lobes
1/4 cup butter or olive oil, divided
2 or 3 bushy thyme sprigs, plus a few smaller sprigs for topping
2 Mediterranean bay leaves
8 fresh sage leaves, plus 3 or 4 leaves for topping
Sea salt and pepper
2/3 cup port
1/2 cup apple cider vinegar, such as Katz
2 tablespoons honey or brown sugar
1/2 cup golden raisins
1/2 cup dried tart cherries
About 2 cups chicken stock or water

1
Peel onions and shallots, removing first layer if it seems tough, and if your shallot lobes are wider than 2 in., halve them lengthwise.
2
In a large, wide pot, melt 2 tbsp. butter with the thyme, bay, and sage over medium-high heat. Add onions and shallots and stir to coat. Season with a few pinches of salt and pepper.
3
Add port, vinegar, honey, raisins, and cherries, then pour in 2 cups stock. When everything has begun to simmer, lower heat, cover, and cook 10 minutes.
4
Stir onions and cook, uncovered, until liquid has thickened to a syrupy glaze and onions and shallots are tender, about 20 minutes. Pierce a few of the larger pieces with the tip of a knife to make sure they are tender. If they don't seem soft enough, add a little more broth, cover pan, and cook until tender.
5
Lift onions into a bowl with a slotted spoon. Add remaining 2 tbsp. butter to pot, increase heat to high, and reduce liquid until syrupy, 5 to 8 minutes.
6
Return onions to pot and turn to coat them in the glaze. Serve warm or at room temperature, topped with thyme sprigs and sage leaves.
7
Make ahead: Up to 2 days. Reheat on low, covered.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds mixed onions (extra-small red onions, pearl or boiling onions, and small cipollini), 8 small shallots (about the size of a walnut in its shell) or 4 large, separated into lobes, 1/4 cup butter or olive oil, divided, 2 or 3 bushy thyme sprigs, plus a few smaller sprigs for topping, and more.

Yes, Jumble Of Sweet-And-Sour Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jumble Of Sweet-And-Sour Onions

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