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OSO Sweet and Caramelized Onions
by Jan Roberts-Dominguez
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This is a heavenly way to serve sweet onions! The sauce is to die for and goes absolutely stunningly with
polenta and grilled chicken.
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2 to 3 sweet onions
3 tablespoons butter
2 cups "double-rich, double-strength" canned beef broth, undiluted
2 tablespoons balsamic vinegar
2 teaspoons sugar
2 tablespoons parsley
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Cut the onions in half lengthwise, through stem and root ends. Peel, then slice into 1/2-inch-wide half rings.
Heat the butter in a large skillet over medium-high heat. Add the onions and sauté for about 60 seconds, tossing and stirring to evenly coat the pieces. Stir in the
broth, vinegar, sugar and parsley. Simmer for 15 minutes or until the sauce has reduced by about half and thickened slightly.
To serve, spoon a portion of hot polenta onto each plate, add a serving of the onions with their sauce and top with a freshly-grilled boneless/skinless chicken
breast.
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Makes four to six servings.
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For more recipes by Roberts-Dominguez click here!
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