Sweet-and-Sour Onions
Published November 13, 2012
Evan Sung for The New York Times
- Total Time
- About 1 hour 15 minutes
- Rating
- Comments
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Ingredients
2 pounds small boiling onions, peeled
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
½ cup light brown sugar
1 teaspoon salt
Pinch saffron, crumbled (optional)
½ cup raisins
¼ cup currants
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup pine nuts, lightly toasted
Nutritional analysis per serving
42 grams carbs; 205 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 4 grams fat; 4 grams fiber; 405 milligrams sodium; 3 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil onions in well-salted water for 5 minutes, until softened slightly but still firm. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.
- Step 2
In small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt and saffron until dissolved. Add raisins and currants. Pour mixture over onions to coat evenly. Cover tightly and bake for 1 hour at 350 degrees, stirring every 15 minutes or so, until onions are quite tender. Cool to room temperature.
- Step 3
Carefully stir in lemon zest and lemon juice. Let onions marinate at least 1 hour. Serve sprinkled with pine nuts. May be prepared ahead and refrigerated up to 4 days.
Private Notes
Comments
Sounds wonderful - what is the best way to reheat these onions after refrigerating for two days?
I am making these again for thanksgiving. Hugely good.