This is a heavenly way to serve sweet onions! The sauce is to die for, and goes absolutely stunningly with polenta and grilled chicken, as suggested below.

2 to 3 Oso Sweet Onions (or other sweet onion, such as Walla Walla, Vidalia, or Texas 1015)
3 tablespoons butter
2 cups "double rich, double strength" canned beef broth, undiluted
2 tablespoons balsamic vinegar
2 teaspoons sugar
2 tablespoons parsley

Serve with:
Soft instant polenta (made with chicken broth)
Grilled chicken breasts

Cut the onions in half lengthwise, through stem and root ends. Peel, then slice into 1/2-inch wide half rings. Heat the butter in a large skillet over medium-high heat. Add the onions and sauté for about 60 seconds, tossing and stirring to evenly coat the pieces. Stir in the broth, vinegar, sugar, and parsley. Simmer for 15 minutes, or until the sauce has reduced by about half and thickened slightly.

To serve, spoon a portion of hot polenta onto each plate, add a serving of the onions with their sauce, and top with a freshly grilled boneless/skinless chicken breast.

Makes 4 to 6 servings.

© 2001 Jan Roberts-Dominguez