Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, candied onions with port. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Candied onions with port is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Candied onions with port is something that I have loved my whole life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can have candied onions with port using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Candied onions with port:

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

Instructions 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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