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Roman-Style Sweet-and-Sour Onions

Yield 5 servings (serving size: 1/2 cup)
Prep: 14 minutes; Cook: 25 minutes

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

Nutrition Information

  • calories 77
  • fat 1 g
  • satfat 0.4 g
  • protein 2 g
  • carbohydrate 15.8 g
  • fiber 1.7 g
  • cholesterol 2 mg
  • iron 0.5 mg
  • sodium 295 mg
  • calcium 28 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan.

  2. Place pan over medium-high heat. Add onion; sauté 18 minutes or until very tender and browned. Remove onion from pan; keep warm.

  3. 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.

Oxmoor House Healthy Eating Collection