Tender caramelized spring onions are tasty on their own, but even better as a sauce for your favorite meat and poultry with it's savory slow cooked taste. Plus, these have a extra kick from the tangy balsamic vinegar that highlights the spring onion's natural flavor.
Trim away the root end and green portion of the spring onions.
Slice the white portion in half, lengthwise. Then trim into thinner strips.
Heat the Colavita Olive Oil in a medium frying pan. Add in the trimmed onions and a pinch of salt. Cook uncovered over medium heat until some of the onions look golden, about 7 minutes.
Pour the Rachael Ray Low Sodium Chicken Broth into the frying pan, making sure that the broth covers the onions. Cover the skillet and allow the mixture to cook over medium heat, stirring occasionally.
If the mixture becomes too dry, you can add more broth as needed.
Continue cooking until the onions are browned and tender, about 20 minutes. The oil and broth should have formed a sauce around the onions.
Add the tablespoon of Colavita Balsamic Vinegar to the pan and stir to coat all the onions in the vinegar.
Season lightly with salt and pepper.
Serve as is, use them in the Scallion Spaghetti Pancakes, or as a sauce for meat and poultry.
Servings 4