Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, candied onions with port. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Although not quite as sweet as their name implies, candy onions (Allium cepa "Candy") are nonetheless milder than other pungent, tear-inducing varieties. You can grow your candy onions from seeds, sets or starts. Because seeds take longer to grow to mature plants, most.

Candied onions with port is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Candied onions with port is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have candied onions with port using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Candied onions with port:

1. Make ready 1 tablespoon sunflower oil
2. Get 4 medium size red onions
3. Make ready 5 tablespoon brown sugar
4. Get 4 tablespoon balsamic vinegar
5. Take 200 ml port
6. Prepare 2 cloves
7. Make ready 1 pinch dry thyme
8. Get 1 pinch ground nutmeg
9. Take 1 pinch salt

Add wine, stirring to loosen browned bits from pan. Try this candied red onions recipe made with red onions, vinegar, and sugar. Get this side dish recipe at PBS Food. Add vinegar and bring to a boil.

Steps to make Candied onions with port:

1. Peel and cut the onions in two, lengthwise.
2. Slice them thinly and cook them in preheated pan with sunflower oil till translucent.
3. Reduce heat to medium-low, add brown sugar and balsamic vinegar, cook for ten minutes stirring often till onions are brown and soft.
4. Add the rest of the ingredients, reduce heat to low and let simmer till all liquid is gone stirring once in a while (45 minutes, more or less).
5. Remove the cloves and put hot in small mason jars (jam type), seal covers and let cool down completly before storing in fridge.
6. Can be preserved for up to three months.
7. Enjoy!

My husband, who says he doesn't like pork chops, really loved this dish. I turned the heat up to speed up the. Melt the butter in a large saucepan over medium-low heat. Add the onions, garlic and thyme leaves, and stir. The onions come out rich and tender.

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