As these onion halves cook, the balsamic mixture becomes syrupy and caramelizes the onions, giving them a bronzed caramel color and a luscious, rich flavor.
Ingredients
2 tablespoons butter, melted
1 tablespoon olive oil
⅓ cup balsamic vinegar
2 tablespoons dry white wine, reduced-sodium chicken broth or water
1 tablespoon sugar
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 medium yellow onions (about 1 1/2 pounds total)
1 bunch Fresh thyme leaves
Directions
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