Pub Onions
Recipe: #24876
September 15, 2016
Categories: Side Dishes, Onions, British, Sunday Dinner Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Vegetarian Dinner, more
"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."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (410.2 g)
- Calories 310.1
- Total Fat - 10.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 17.7 mg
- Total Carbohydrate - 48.4 g
- Dietary Fiber - 4.5 g
- Sugars - 35.6 g
- Protein - 2.7 g
- Calcium - 65.3 mg
- Iron - 1.1 mg
- Vitamin C - 23 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
With a slotted spoon, transfer browned onions to pan with Madeira sauce. Brown remaining onions in frying pan, then add to sauce.
Step 4
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.
Step 5
If made ahead, cover and refrigerate for up to 4 days; serve at room temperature.
Tips
No special items needed.
1 Reviews
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