Roman-Style Sweet-and-Sour Onions
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.
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- Calories: 77
- Fat: 1g
- Saturated fat: 0.4g
- Protein: 2g
- Carbohydrate: 15.8g
- Fiber: 1.7g
- Cholesterol: 2mg
- Iron: 0.5mg
- Sodium: 295mg
- Calcium: 28mg
- 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
- 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.
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