Yield: 12 servings, 1 cup each.
¼ cup olive oil
2 qt. sweet onions, sliced
3 qt. blanched broccoli florets
1 tsp. kosher salt
½ tsp. red pepper flakes
1 cup golden raisins
1⁄3 cup balsamic vinegar
1⁄3 cup vegetable stock or water, hot
¾ cup pine nuts toasted
In a rondo or large heavy skillet, heat oil over medium-high heat. Add onions and toss to coat. Saute onions until they are tender and starting to turn golden, 8 to 10 minutes. Add broccoli, salt and red pepper flakes; toss to coat with onions and oil. Heat through, about 2 minutes. Combine raisins, balsamic vinegar and hot stock or water and let stand 5 minutes. Add raisin/vinegar mixture to onion/broccoli mixture, cover and cook 3 to 4 minutes. Remove from heat and serve with a sprinkle of 1 Tbsp. pine nuts on each serving. Serve with grilled or roasted meat, poultry or game, or as topping for pasta or cooked grains.
Recipe and photo courtesy of the National Onion Association
