Recipe of the Week – Mahogany Onions

December 23, 2013 at 5:19 pm Leave a comment

(From the Vegetable Collection at

Mahogany Onions

Mahogany Onions

Our friends from Virginia were in town visiting for a few days and as always it was a foodfest. The grand finale was on Sunday night with 2 1/2 inch rib eye steaks, grilled Pittsburgh, black on the outside, rare on the inside.  I was looking for a complimentary veggie to serve along with a Caesar salad, and these wonderfully flavored onions came to mind.  The combination of the molasses and the cider vinegar add just the right taste; especially with the steaks.

Try these the next time you are looking for a great tasting vegetable.  If using steaks remember the rule of thumb: very hot grill, 1 minute per side for each 1/4 inch in thickness.  So for these steaks it was 10 minutes per side and then rest for 10 minutes.

Mahogany Onions

Recipe Summary
Complexity: Easy
Serves: 4
Category: Vegetables
Meal: other (General)
2 oz pancetta
1 lb onions, pearl frozen
2 Tb molasses
2 Tb vinegar, cider
2 Tb butter, salted
1 tsp thyme, dried
1 14 oz. can beef broth
0.5 tsp pepper, fresh ground
1 Tb parsley, flat leaf

Chop the pancetta and sauté in a medium pan. Add all the ingredients except the parsley. Cook until liquid reduced to become a glaze ( about 20 minutes ). Chop parsley and sprinkle on top.

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Entry filed under: Vegetables. Tags: , , , , , .

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