A great addition to simple, rustic dishes like roast chicken or beef (or bison), these classy onions can be made ahead and reheated slowly when ready. This is an adaptation of a recipe from Gary Danko, of San Francisco's Restaurant Gary Danko. Prep and Cook Time: 40 minutes.

Gary Danko
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large frying pan, melt butter over medium heat. Add onions and cook, stirring often, until they start to turn golden brown (be careful not to burn them), about 10 minutes.

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  • Add white wine and vinegar and cook, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Add chicken broth and salt to taste. Reduce heat to medium-low and simmer until liquid is nearly evaporated and onions are tender and a rich brown, 10 to 20 minutes.

Source

Gary Danko, San Francisco, CA

Nutrition Facts

36 calories; calories from fat 39%; protein 1.2g; fat 1.5g; saturated fat 0.9g; carbohydrates 4.9g; fiber 0.8g; sodium 92mg; cholesterol 3.9mg.
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