This sweet-and-sour side is a convenient recipe when feeding a large crowd because so much of it can be prepared in advance. The onions become delicate after you peel off their skins, so stir and shake the pan very gently until they're softened and golden. If you can't find cipollini onions, substitute with halved pearl onions.
- Prep time 1 hour
- Total time 1 hour
- Portion size 16 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan of boiling water, cook onions until skins begin to loosen, about 1 minute. Drain and rinse under cold water. Peel onions, trimming root ends if necessary. Cut onions through root end into quarters.In large skillet, melt one-quarter of the butter over medium heat; cook onions, stirring occasionally and adding 1 to 2 tbsp water, as needed, if onions begin to stick to skillet (about every 4 minutes), until softened and golden, about 40 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
While onions are cooking, peel carrots and cut crosswise on the diagonal into 2-inch (5 cm) lengths. Cut lengthwise into 1/2-inch (1 cm) thick pieces. In large saucepan of boiling salted water, cook carrots until tender-crisp, about 8 minutes. Drain and transfer to bowl of ice water to chill. Drain and pat dry with clean towel. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In large skillet, melt remaining butter over medium-high heat; cook carrots, stirring often, until light golden, about 4 minutes. Stir in onions, honey, salt and pepper; cook, stirring often, just until carrots are tender, about 2 minutes. Remove from heat; stir in lime zest and lime juice.
Photography props: cynthiafindlay.com (white dish, silverware); thebay.com (blue dish)
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 361 mg
- Sugars 6 g
- Protein 1 g
- Calories 76.0
- Total fat 3 g
- Potassium 229 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
%RDI
- Iron 3.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 116.0
- Vitamin C 8.0
