Jumble of Sweet-and-Sour Onions

Name: Jumble of Sweet-and-Sour Onions
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters apple cider vinegar, such as Katz; 2 Mediterranean bay leaves; 2 Tbsps honey or brown sugar; 118 milliliters dried tart cherries; 473 milliliters About chicken stock or water; 8 fresh sage leaves, plus 3 or 4 leaves for topping; 118 milliliters golden raisins; 59 milliliters butter or olive oil, divided; 158 milliliters port; 907 grams mixed onions (extra-small red onions, pearl or boiling onions, and small cipollini); 8 servings Sea salt and pepper; 8 smalls shallots (about the size of a walnut in its shell) or 4 large, separated into lobes; 2 smalls or 3 bushy thyme sprigs, plus 3 smaller sprigs for topping

This gluten free, dairy free, and vegetarian recipe serves 8. One serving contains 225 calories, 4g of protein, and 8g of fat. Head to the store and pick up port, mediterranean bay leaves, bushy thyme sprigs, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Peel onions and shallots, removing first layer if it seems tough, and if your shallot lobes are wider than 2 in., halve them lengthwise.

Ingredients you will need

Shallot

Onion

In a large, wide pot, melt 2 tbsp. butter with the thyme, bay, and sage over medium-high heat.

Ingredients you will need

Butter

Thyme

Sage

Equipment you will use

Pot

Add onions and shallots and stir to coat. Season with a few pinches of salt and pepper.

Ingredients you will need

Salt And Pepper

Shallot

Onion

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.

Ingredients you will need

Cherries

Raisins

Vinegar

Honey

Stock

Port

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.

Ingredients you will need

Shallot

Onion

Broth

Glaze