Ye Olde Tavern Life

Pan-Braised Onions with Rosemary

• 1 tablespoon extra-virgin olive oil
• 2 pounds yellow onions, halved lengthwise and cut crosswise into slices 1/4-inch thick
• 2 teaspoons minced fresh rosemary, plus sprigs for garnish
• 1 bay leaf
• 1/4 cup vegetable stock, broth or dry white wine
• 1/2 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the onions, minced rosemary and bay leaf. Reduce the heat to very low, cover tightly and cook, stirring occasionally, until the onions are tender and beginning to turn golden, about 30 minutes. If the onions begin to stick at any point during the slow cooking, add a few tablespoons of water.

Add the vegetable stock to the pan and bring to a simmer. Cook until the stock evaporates completely, about 5 minutes. Add the vinegar and simmer until the liquid is completely absorbed, about 5 minutes longer. Season with the salt and pepper.

Transfer to a warmed serving dish and garnish with the rosemary sprigs. Serve immediately.