Unsalted Piece Balsamic Onions

Unsalted Piece Balsamic Onions

Ingredients:
2 tablespoons unsalted butter, cut into small pieces
1/4 cup balsamic vinegar
1/4 cup Vegetable Stock or purchased stock
2 tablespoons granulated sugar
2 teaspoons fresh thyme or 1/4 teaspoon dried

Directions:
Salt and freshly ground black pepper to taste
1. Put onions in the slow cooker, and dot top with butter pieces. Combine vinegar,
stock, sugar, and thyme in a small bowl, and stir to dissolve sugar. Pour mixture over
onions.
2. Cook on Low for 3 to 5 hours or on High for 11/2 to 2 hours, or until onions are
tender. Stir onions a few times after the liquid starts to simmer. Season to taste with
salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute diced sweet onions, such as Vidalia or Bermuda, for the pearl onions,
and increase the cooking time by 11/2 hours on Low or 45 minutes on high.
Any cook who has slipped the skins off of a few pounds of pearl onions appreciates the treasure they
are when finding them in the freezer case; it’s a terrible job. However, you have to keep in mind that
frozen onions are already partially cooked, which is why this dish has such a relatively short cooking
time.
Braised Fennel
Fennel has an almost silky texture and sweet flavor once it’s braised, and this dish is
like a utility infielder in baseball; it goes with almost anything and everything,
especially dishes with dark colors and assertive seasonings.
Makes 4 to 6 servings | Prep time: 10 minutes | Minimum cook time: 2 hours in a
medium slow cooker