RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice. Blot them on paper towels. In a large, heavy skillet, heat the oil over high heat.
When it is hot, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored.
Add the beef stock, adjust the heat to medium-high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes. Stir in the vinegar, cook for 30 seconds, season with salt and pepper, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (331g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 483.4mg||17 %|
|Potassium 554.9mg||15 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 12.5g|
|Protein 5.4g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 107
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What would you serve with this? Link in another recipe
maryriccardipeckq2z5Can this be made ahead and reheated?1y ago
DanisajI didnt have beef so I used chicken . Turned out great1y ago
Jclong13Sweet and tangy. They got nicely browned and caramelized. I also used balsamic and it worked out perfectly.1y ago
theo48I made this with 20 oz of fresh pearl onions, brown sugar and distilled balsamic vinegar, and vegetable stock instead of beef stock to include my vegetarian son-in-law. There were no leftovers. Yum!2y ago
aphilbeck8WOW! these have been on my try soon list way too long. Made them tonight. VERY GOOD! Thank you for posting this recipe.4y ago
MsstebbyFabulous! Served at a dinner party with rave reviews.4y ago
jbham43My wife and I have this side dish often. I use brown sugar and a good balsamic vinegar. Instead of the white sugar and red wine vinegar. It is better than the meat dish.4y ago
aa9289These are by far the best onions I've ever had in my life! My husband cannot eat his steaks without them. They are simply terrific.6y ago
elenaikEasy and delicious recipe. I used fresh pearl onions and balsamic vinegar, with tasty results!6y ago
demers88Thinking about making this for Thanksgiving, Do you think this could be made in advance and warmed when we are ready to eat?7y ago