Balsamic-Rosemary Melting Onions Are a Knockout Side Dish

• portions: 4 servings
• temps total: 55 minutes

Ingrédients

3 large sweet onions, peeled and sliced crosswise into 1-inch-thick rounds (about 4 cups)

2 tablespoons extra-virgin olive oil

½ teaspoon ground pepper

½ teaspoon salt

¾ cup lower-sodium vegetable broth

3 tablespoons balsamic vinegar

1½ teaspoons chopped fresh rosemary, plus more for garnish

1 teaspoon Dijon mustard

1 tablespoon cold unsalted butter, cut into 4 pieces

Instructions

Preheat oven to 450°F with rack in upper third position. Toss onion rounds with 2 tablespoons oil, ½ teaspoon pepper and ½ teaspoon salt in a 9-by-13-inch metal baking pan. (Do not use a glass pan, which could shatter.) Arrange in a single layer. Roast, turning once, until browned on both sides, 30 to 35 minutes total.

Meanwhile, stir ¾ cup broth, 3 tablespoons vinegar, 1½ teaspoons rosemary and 1 teaspoon mustard together in a liquid measuring cup. Turn the onions again and carefully pour in the broth mixture. Roast, uncovered, until the onions are very tender and most of the liquid has been absorbed, 15 to 20 minutes.

Transfer the pan to a heat-safe surface. Immediately add butter pieces; gently shake the pan back and forth until the butter melts and the sauce is emulsified. Garnish with additional rosemary, if desired.

Nutrition

• Calories: 158 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0 g
• Cholestérol: 8 mg
• Sodium: 338 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 10 g
• Protéines: 2 g