Italian Baby Onions
"This is a recipe Huey made today serving it with a grilled steak and a wedge of lemon - looked delicious but could be served as a side to any meat."
photo by lazyme
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 24 -30 baby onions (peeled)
- 1⁄2 cup chicken stock
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 teaspoon pepper (or to taste)
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons parsley (finely chopped)
directions
- Preheat oven to 180C fan forced (200C normal/conventional).
- Put the onions in a gratin (or baking) dish that is just large enough to hold them in one layer.
- Pour over the stock and sprinkle with seasonings, sugar, balsamic and oil.
- Cook in the oven for about 1 hour or until tender, tossing every now and then.
- Serve the onions with a sprinkling of parsley.
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Reviews
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Yum! I couldn't find fresh baby onions at the store, so used frozen onions. I needed to cook them for about 15 minutes longer to get them tender. Really nice flavor and glaze. These were great as a side dish with chicken and rice. Thanks Pat for a nice keeper. Made for Best of 2010 Tag. -
Made this for my daughter and I to enjoy this Christmas since we are the only members in the family who really enjoy onions. Unfortunately we found them to be too sweet to eat as a side dish. I will try playing with the recipe a bit over time and see if I can come up with something a bit more savory.
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Delicious!! These sweet little onions were so tender and the cooking sauce reduced to a very yummy glaze. Was going to try and make this recipe using frozen baby onions as some times the store has them and sometimes they don't but I got lucky and they had just exactly 24 baby onions. Did use Splenda brown in place of regular brown sugar and for the occasional tossing I stirred every 15 minutes. Very pleased to be placing this recipe into our favorites file. Thanks so much for the post. -
These were really delicious. I used baby red onions and left the sugar out for our tastes - they are so naturally sweet. I was worried it would be too much broth, but it cooked out by the end. Allow at least a half hour to prep the onions, peeling them is time consuming. DH said this was like a side dish from a fancy restaurant! Fed two for us. -
These amazing onions make me weak at the knees. This recipe is going straight into my Top 100! My 16 onions fit nicely into a 20cmx20cm pan. I made all the sauce, and decided to combine all its ingredients with the chicken stock. So I stirred the brown sugar and other items into the stock and then poured the lot over the onions. During the cooking, I shook the pan regularly to make sure everything was well coated. This is a much, much better recipe for caramelised onions than the one I've always used, so this is my new go-to. I love it, love it, love it! Thanks so very much for posting.
RECIPE SUBMITTED BY
I'mPat
Australia
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