Little Balsamic-Glazed Onions
Little Balsamic-Glazed Onions might be just the side dish you are searching for. One serving contains 168 calories, 3g of protein, and 8g of fat. This recipe serves 10. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have kosher salt, olive oil, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Add half of cipollini to a pot of boiling water; simmer 1 minute, then transfer to a colander with a slotted spoon and immediately rinse with cold water. Repeat with remaining cipollini, then pearl onions (in 2 batches), then garlic.
With a small, sharp serrated knife, trim root ends and peel onions and garlic on a cutting board, slitting each lengthwise and holding your thumb against the pointy tip to keep its core from squirting out; then trim any fibrous tips. Put onions and garlic in a bowl and drizzle with 1 tbsp. oil, the thyme leaves, pepper, and salt.
In a large frying pan, heat remaining 2 tbsp. oil over medium-high heat.
Add onions and garlic, and saut, stirring often, until most are partly browned.
Add vinegar and broth; reduce heat to medium-low and simmer until onions are tender and some are falling apart, 10 to 20 minutes. Stir in green onions and butter.
Using a slotted spoon, transfer onions to a serving bowl; cover. Boil sauce over high heat until syrupy and reduced to about 3/4 cup, about 4 minutes. Stir gently into onion mixture; top with thyme sprigs.
Make ahead: Chill airtight up to 2 days (add green onions and thyme sprigs only at end).