Red onion slices, gently braised in a sweet, sour, and spicy mixture of balsamic vinegar, Dijon mustard, and chicken stock, make a great garnish for steak, or a topping for fish.
6 red onions, peeled and halved lengthwise
2 cups chicken stock
½ teaspoon Dijon mustard
1½ tablespoons balsamic vinegar
1 tablespoon sugar
2 garlic cloves, crushed
pinch of dried chili flakes
Cut the onion halves lengthwise into ½-inch slices. Place in a skillet with the remaining ingredients over medium-high heat. Bring the mixture to a boil, then reduce the heat, cover, and simmer, stirring occasionally for about 10 minutes. Remove the cover and continue to simmer, stirring frequently, until the onions are nicely glazed and tender, but still a little crunchy. Serves four.
