Balsamic Peas with Mushrooms + Caramelized Onions
This is a simple way to dress up an average side dish. Caramelizing the onions takes a while, but they’re so good! It may not be a great weeknight side dish, but it is perfect for a Sunday dinner or with a Thanksgiving turkey.
I wanted to keep this somewhat healthy, so I didn’t use much oil. Also, bacon would have really been good in here, and something I would have done if it were a special occasion. Basically you would chop up about 3 strips of raw bacon, cook them in the pan on medium heat, and remove them with a slotted spoon. Put them on a paper towel, and cook the onions in the bacon fat. Add the bacon back at the end when you stir in the peas.
Total Time: 1 hour
Difficulty Level: Easy
4 tablespoons extra virgin olive oil
1 medium white or yellow onion, sliced in thin rings
2 teaspoons white sugar
8 ounces mushrooms, sliced thin
1 teaspoon crushed red pepper flakes
½ teaspoon dried thyme
½ teaspoon dried garlic
Salt and pepper
4 tablespoons balsamic vinegar
1 – 16 ounce bag frozen peas, thawed
- Add the olive oil to a large pan over low heat. Add the sliced onion and sugar. Caramelize by stirring every few minutes and keeping the pot covered when you’re not stirring. Keep the temperature low. This should take about 45 minutes.
- Once the onions are almost caramelized, add the sliced mushrooms, crushed red pepper flakes, thyme, garlic, salt, and pepper.
- Saute over medium heat for about 6 minutes, keeping covered with you are stirring the veggies.
- Turn the pot down to medium low, and add the balsamic vinegar, and cook uncovered for 5 minutes. Scrape any browned bits off the bottom of the pan.
- On low again, add the peas, and cook covered for 4-5 minutes until it all comes together.
- Serve immediately.