Perfect for grilled meats and poultry, these onions are cooked down in a sweet balsamic vinegar-tomato sauce. Crisp bacon tops off the dish, adding a smoky undertone. Small, sweet cipollini ("little onions") are traditionally used, but we substituted coarsely chopped white onions.
2 center-cut bacon slices, coarsely chopped
4 medium white onions (about 1 1/2 pounds), quartered and cut crosswise into thirds
1/3 cup orange juice
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan.
Place pan over medium-high heat. Add onion; sauté 18 minutes or until very tender and browned. Remove onion from pan; keep warm.
Add orange juice and next 6 ingredients to pan; stir well. Bring to a boil over medium-high heat, and cook 1 minute. Return onion to pan; cook 1 minute or until thoroughly heated. Remove from heat; sprinkle with bacon. Serve warm or at room temperature.