There are plenty of recipes for Thanksgiving side dishes. But what about condiments for your feast? Yeah…there are recipes for whole cranberry sauce, raw cranberry sauce, and cranberry relish. Why not add something new to your table, like my tender sweet and sour boiling onions. Prepare ahead of time and refrigerate until you’re ready to serve.
2 pounds small boiling onions (peeled)
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
½ cup light brown sugar
1 teaspoon salt
Pinch saffron (crumbled)
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup pecans (lightly toasted and chopped)
Preheat oven to 350 degrees.
Boil onions in well-salted water for 5 minutes, until softened slightly but still firm. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.
In a small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt, and saffron until dissolved. Pour mixture over onions to coat evenly. Cover tightly and bake for 1 hour, stirring every 15 minutes or so, until onions are quite tender. Cool to room temperature.
Carefully stir in lemon zest and lemon juice. Let onions marinate at least 1 hour in the refrigerator. To serve, sprinkle with nuts and serve at room temperature.