Sherry Vinegar-Glazed Onions

Name: Sherry Vinegar-Glazed Onions
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons neutral oil, like canola or grapeseed; 1 pound small peeled onions, about 1 inch in diameter, red or white or a combination (frozen onions are fine); 1/2 cup sherry vinegar or apple cider vinegar; Salt and ground black pepper to taste; Honey or maple syrup to taste; Finely minced parsley, for serving (optional)

By Julia Moskin

Total Time: 45 minutes
Rating: 5(108)
Comments: Read comments

Traditional creamed onions and buttery glazed onions are perfectly nice, but the sparky tang of vinegar makes this version of the classic much more appealing. The sweet-and-sour flavors are a great foil for the rich, starchy dishes on a Thanksgiving table. Any leftovers can be chopped up to make a lively addition to winter stews and chunky soups.

Featured in: Thanksgiving, the Julia Child Way

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Ingredients

Yield:6 to 8 servings

2tablespoons neutral oil, like canola or grapeseed
1pound small peeled onions, about 1 inch in diameter, red or white or a combination (frozen onions are fine)
½cup sherry vinegar or apple cider vinegar
Salt and ground black pepper to taste
Honey or maple syrup to taste
Finely minced parsley, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.) Taste one to make sure it is completely tender all the way through; do not undercook.
Step 3
Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
Step 4
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.

Ratings

5 out of 5

108 user ratings

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Comments

greygrey7 years ago

never!!!

Janet7 years ago

Should frozen onions be defrosted and dried before sauteeing?

Ellen7 years ago

This was the unexpected hit of Thanksgiving! Even using frozen pearl onions, it was delicious and interesting. Used sherry vinegar and maple syrup which were perfect, but can imagine other combos being equally good. Everyone loved it. Definitely will make again.

hmmm2 years ago

I used apple cider vinegar. I also had only pretty large onions, so I cut them in half and sliced the halves partway through. It turned out great.

Joe Yardley4 years ago

I had no cooking liquid left, oops

Leigh7 years ago

Very good. A suggestion - use a non stick pan. It would have been a real sticky mess to clean up in a regular pan. I used frozen onions, no added water, and my homemade maple vinegar. They took about 20 minutes total, and I will be making them again.

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