This dish is super simple, and the technique is about cooking slowly and allowing flavor to build up in the onions and carrots, while keeping them tender and not letting them dry out.
- 1 onion, cut into thin wedges
- 3-4 carrots, cut into diagonal coins
- 1/2 c water or chicken broth
- 1-2 tsp balsamic vinegar (to taste)
In a large pan, heat 2 tbsp oil, or enough to cover the bottom of the pan, over medium heat. It's ready when it shimmers slightly.
Add onions, season with salt and pepper, and cook for about 10 minutes, stirring occasionally, and making sure they don't brown too quickly.
Add the carrots to the onions, and stir to coat with salt and pepper. Add 1/2 cup water to the pan, turn up the heat slightly, and bring the water to a bubbling boil.
Once the water boils, turn down the heat to medium/low, partially cover the pan with a lid, and allow the carrots and onions to simmer for about 5-10 minutes, just until the carrots are tender. If there is still water in the pan when they're at a texture you like, remove the lid and allow the water to cook off (you may need to turn up the heat a little, too.)
Finally, stir in balsamic vinegar. Add vinegar, salt, and pepper if needed to suit your taste.
This recipe was inspired by the recipe found at Cooking Light http://www.cookinglight.com/recipes/balsamic-onion-thyme-carrots