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Categories:Viewed: 133 - Published at: 4 years ago
Ingredients
- 2 pounds small boiling onions (about 3/4 to 1 inch in diameter)
- 1 cup (or more) ruby Port
- 2/3 cup dried currants
- 3 tablespoons butter
- 2 tablespoons (packed) light brown sugar
- 2 tablespoons balsamic vinegar
- 3 teaspoons minced fresh thyme
Method
- Cook onions in large pot of boiling salted water 2 minutes to loosen skins.
- Drain and cool slightly.
- Cut root ends from onions.
- Peel onions.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.)
- Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet.
- Cover and bring to boil.
- Reduce heat to medium and cook, covered, 15 minutes.
- Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes.
- Remove from heat.
- Mix in remaining 1 tablespoon vinegar.
- Season to taste with salt and pepper.
- (Can be made 1 day ahead.
- Cover and refrigerate.
- Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.)
- Sprinkle with remaining 1 teaspoon thyme and serve.
