Sweet N Sour Onions Recipes

Steps:

• Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.

Steps:

• Peel and slice onions about 1/2-inch thick.
• Place in 1 1/2 quart saucepan.
• Add vinegar, sugar, catsup, salt and water.
• Water should half cover the onions.
• Cover pan and bring to a boil, turning heat to low and simmer 20 minutes or until onions are crisp tender.
• Add a small amount of water to the cornstarch and stir to a smooth paste.
• Stir into onion mixture, cooking and stirring until smooth and translucent.
• Remove from heat.
• Serve at once, cool to room temperature, or chill before serving.

Steps:

• Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan.
• Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
• Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.