Description

Ingredients:

12 small onions

3 T. olive oil

2 bay leaves, broken by hand

1/2 T. lemon zest

1 T. brown sugar

1 T. honey

1 T. red wine vinegar

Directions:

Soak the onions in boiling water and place in an ice bath before you peel (this will make them easier to peel). Use a sharp knife to peel and cut them in half. Heat the oil in a large skillet, and add bay leaves and onions. Cook for 6 minutes on medium heat until well-browned all over. 

Add the lemon zest to the skillet with the sugar and honey. Cook for 3 minutes. Stir occasionally until the onions are lightly caramelized. Add the red wine vinegar to the skillet carefully, so it does not splash. Cook for 7 minutes, stirring, or until the onions are tender and the liquid has dissipated. Transfer the onions to a serving dish and serve at once.