Prep: 30 minutes; Cook: About 1 hour.Fall is the season for these small onions, but this sweet braising technique makes for a great side dish all year long.


Credit: John Kernick; Stylist: Amy Wilson

Recipe Summary test

Makes 6 servings (serving size: 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400° with rack in middle.

  • Bring a large pot of water to a boil. Add onions and boil 1 minute. Transfer with a slotted spoon to a bowl of ice water. Let stand 1 minute, then peel using a small knife.

  • Melt butter and oil over medium-high heat in a large (12-inch) ovenproof skillet until foam from the butter subsides. Sauté onions until browned (about 5 minutes). Carefully add balsamic vinegar (it will splatter a bit), water, honey, rosemary, bay leaf, salt, and pepper, and bring to a simmer. Transfer onions with liquid to oven. Braise, uncovered, until onions are tender and liquid is syrupy (about 1 hour). Remove bay leaf before serving.

Nutrition Facts

121 calories; fat 4.4g; saturated fat 1.6g; mono fat 2.2g; poly fat 0.3g; protein 1g; carbohydrates 20g; fiber 2g; cholesterol 5mg; iron 1mg; sodium 593mg; calcium 36mg.