September 15, 2016
Dinner, Side Dishes, Alcohol,
Vegetables, Onions, British, Budget-Friendly, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Make it from scratch more
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"Steeped in a sweet-sour sauce, these tiny sauteed onions may remind travelers of relishes served in many English pubs. These tasty onions can be served for a light lunch, serve with cheeses, buttered toast, and a watercress salad. They also add a bold accent to curry or meats."
In a 3 - 4 quart pan, combine the Madeira or port wine, vinegar, sugar, currants, and cayenne. Boil rapidly, uncovered, until reduced to 1 1/4 cups; set aside.
Peel onions, arrange a single layer of onions in a 12 - 14-inch frying pan (reserve extra onions to cook in sequence). Add oil. Cook over medium-high heat until lightly browned, about 7 minutes, shaking pan to turn onions.
With a slotted spoon, transfer browned onions to pan with Madeira sauce. Brown remaining onions in frying pan, then add to sauce.
Bring onions and sauce to a boil. Reduce heat, cover, and simmer gently; allow 10 minutes for small onions, 15 minutes for larger ones. Onions will be slightly crisp inside. Let cool; season to taste with salt.
If made ahead, cover and refrigerate for up to 4 days; serve at room temperature.
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