American Cuisine
Ingredients:
- 2 tbsp neutral oil, like canola or grapeseed
- 1 lP small peeled onions, about 1 inch in diameter
- ½ cup sherry vinegar or apple cider vinegar
- Salt to taste
- Ground black pepper to taste
- Honey or maple syrup to taste
- Finely minced parsley, for serving (optional)
Directions:
- In a wide skillet with a lid, heat oil over medium heat
until bubbling.
- Add onions and sauté over medium-low heat for about 10
minutes, gently rolling the onions about so they will brown as evenly as
possible.
- Pour in vinegar and ¼ cup water.
- Season with salt and a few grinds of pepper.
- Cover and simmer very gently until onions are perfectly
tender but retain their shape.
- Start testing with a thin sharp knife after 15 minutes;
depending on size, the onions may cook in 15 to 25 minutes. Frozen onions will
cook faster.
- Using a slotted spoon, transfer onions to a serving bowl.
- Reserve onions and cooking liquid separately.
- Reheat onions in reserved liquid, adding water as needed,
then transfer them to a bowl.
- Raise heat and boil liquid to reduce it to a thick glaze.
- Taste and add salt, pepper and sweetener to taste.
- Stir in parsley and serve hot or warm.