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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drop the onions into boiling water, bring back to the boil and blanch for 2 minutes. | 2. Drain, and when cool enough to handle remove the outer skin. | 3. Leave the tips of the onions untrimmed, as this will help hold the onions together later on. | 4. Heat the butter and oil along with the bay leaves and cloves in a pan large enough to hold the onions in a single layer. | 5. Add the onions when the butter mix is foaming, stir to coat and saute for a few minutes. | 6. Add the vinegar and cook over a moderate to high heat for 5 minutes until reduced and sticky-being careful not to let them scorch. | 7. Stir in the sugar and 5 fl oz of the broth and some salt and pepper. | 8. Cook over a low heat for 1 hour until the juices are reduced and syrupy and the onions soft. | 9. Turn the onions regularly and add more broth if the pan starts to look too dry. | 10. When almost ready to serve, stir in the parsley and craisins and simmer for another minute. | 11. Season with plenty of pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	lbs	unpeeled trimmed	362.8743	84.7312	9.979	0.9072
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
olive oil	4	teaspoons		159.12	0.0	0.0	18.0
bay leaf	1			-	-	-	-
clove	4	cloves		-	-	-	-
balsamic vinegar	6	tablespoons		84.48	16.3488	0.4704	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
chicken broth	5 -7	fluid		-	-	-	-
salt black pepper			ground	-	-	-	-
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
craisins	4	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.