Braised Onions
Braised Onions - Sweet, sour and spicy appetizer or side dish with meat or poultry
Healthy, because
Even smarter
Nutritional values
Alliin, an element found in onions, might make you cry, but it is a great digestion stimulator. Other bioactive ingredients in onions also relieve inflammation, lower cholesterol levels and strengthen the immune system.
Braised onions stay fresh for a few days if they are kept cool, so it's worth preparing more of them in advance! Instead of pearl onions, small shallots also taste great in this recipe. If you don't have marsala, you can also use port wine.
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 80 mg | (2 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 11 ozs fresh Pearl onion
- 2 Tbsps olive oil
- 2 Tbsps honey (such as chestnut honey)
- 5 Tbsps balsamic vinegar
- ½ cup Marsala wine
- ½ cup Chicken broth
- salt
- peppers
Kitchen utensils
Preparation steps
Place pearl onions in a bowl, cover with boiling water and let steep for 10 minutes to loosen skin. Drain onions, rinse under cold water and squeeze out of skin (do not cut off root end, or onions will fall apart during cooking).
Heat the oil in a non-stick pan. Cook onions until lightly browned, stirring frequently.
Add honey to the pan and cook, stirring, until it begins to caramelize.
Stir in the balsamic vinegar to deglaze the pan.
Add the Marsala and chicken broth, cover and simmer over medium heat until onions are very tender, 15-20 minutes.
Uncover and cook the liquid thickens to a glaze, stirring often. Season onions with salt and pepper and serve warm.
