In my opinion, there are few cozier smells than onions cooking. Whether they are sautéing, grilling, or roasting. They are full of the cozy factor!
I wanted a simple accompaniment to our pork chops so I pan seared both ends of the small onions in olive oil, then poured balsamic vinegar in the pan to cover the bottom. I put the entire pan in the oven and let the onions finish cooking till they were tender.
The result was caramel-y onions and syrupy balsamic vinegar that was sweet and thick. A perfect accompaniment to roasted meat.
- Use small onions. You can even use pearl onions or cipollinis (small, flat Italian onions). I used small boiling onions.
- If you use large onions, cut them in quarters or halves first.
- Keep an eye on the balsamic vinegar. It will reach a point where it is thick and syrupy and can easily burn at that stage.
- That is why if you use large onions, you should cut them first so they get tender before the vinegar burns!
- If you don't have an oven-proof skillet, transfer the onions and vinegar to an oven-proof casserole dish.
- While the oven is on, you might as well roast some potatoes or sweet potatoes to round out the meal. Right?
- If you don't like potatoes or sweet potatoes, roast some other root vegetable. Or not. Make some rice.
- Another side dish that would be great with this meal would be sautéed spinach or chard. YUM! And you would get all those fabulous vitamins from those leafy greens, too.
- Now I'm hungry.
- Is it acceptable to eat roasted onions for breakfast?!