Roman-Style Sweet-and-Sour Onions

Ingredients

• 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

Preparation

1. 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. 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. 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.