Recipe: Pan-braised onions with rosemary

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Recipe: Pan-braised onions with rosemary

Pan-braised onions with rosemary

Dietitian's tip: Slow cooking brings out the sweetness of yellow onions in this rustic dish, while balsamic vinegar adds depth.

Serves: 4


  • 1 tablespoon extra-virgin olive oil
  • 2 pounds yellow onions, halved lengthwise and cut crosswise into slices 1/4-inch thick
  • 2 teaspoons minced fresh rosemary, plus sprigs for garnish
  • 1 bay leaf
  • 1/4 cup vegetable stock, broth or dry white wine
  • 1/2 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the onions, minced rosemary and bay leaf. Reduce the heat to very low, cover tightly and cook, stirring occasionally, until the onions are tender and beginning to turn golden, about 30 minutes. If the onions begin to stick at any point during the slow cooking, add a few tablespoons of water.

Add the vegetable stock to the pan and bring to a simmer. Cook until the stock evaporates completely, about 5 minutes. Add the vinegar and simmer until the liquid is completely absorbed, about 5 minutes longer. Season with the salt and pepper.

Transfer to a warmed serving dish and garnish with the rosemary sprigs. Serve immediately.

Nutritional Analysis (per serving)

Serving size:
Calories:148Cholesterol:0 mg
Protein:3 gSodium:190 mg
Carbohydrate:25 gFiber:4 g
Total fat:4 gPotassium:
Saturated fat:<1 gCalcium:
Monounsaturated fat:3 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-04-27
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