Stewed Carrots with Balsamic Onions Recipe
An incredibly easy way to cook carrots and onions as a side dish. Simple and affordable products, and they cook in less than an hour. The pleasant sweet and sour taste goes well with a large piece of meat, fried, baked or stewed.
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Instructions
  1. Chop or grate carrots into thin rings. Cut the onion into half rings. Chop the garlic.
  2. Heat vegetable oil and butter in a pan, add onion and garlic, stirring occasionally, simmer for a couple of minutes.
  3. Add carrots to the onion, simmer for five minutes, over medium heat, stirring occasionally.
  4. Add sugar, stir and continue to simmer for five minutes, stirring so that the carrots absorb the sugar.
  5. Then add balsamic vinegar, here you can taste (2 tbsp.) , thyme, salt (I used the Adyghe salt), pour in a glass of water. Mix everything, cover and simmer on the smallest heat until tender, stir several times in the process. If carrots are thinly sliced, cook faster. Do not cut into thick rings, otherwise you will need to add water. Make sure not to burn, because there is sugar.
  6. It turned out very tasty, sweet and sour and aromatic. Those who wish can add hot pepper. Can be served either warm or cold.
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