These sweet and sour braised onions are an unexpected side that pair really well with meat.
A perfect holiday side dish fromHank Shaw.
~Elise
This is a lovely way to eat smaller onions.
Elise Bauer
you’re able to totally play with flavors.
Love Onions?
Sweet and Sour Onions
These onions are just as tasty at room temperature as they are hot.
Slice off the root and stem ends, and the papery skin should slip right off.
Smaller onions will need less time.
Drain the onions well and set aside.
Get a frying pan hot over medium-high heat and add the olive oil.
Let the olive oil get hot for a minute or two and add the onions.
They will spit a little because they are full of moisture.
Meanwhile, mix the honey and vinegar vigorously until the honey dissolves.
Add it to the frying pan.
It will spit and sizzle violently.
Turn the onions to coat with the mixture and turn the heat down to medium.
Sprinkle salt over everything.
Let the vinegar-honey mixture boil down to a thick syrup.
Turn the onions often to coat evenly.
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