Trio of Onions

• 2 lbs. assorted small onions (cipolline, pearl and shallots for example)
• 1 (14 1/2 oz) can chicken broth 2 tsp olive oil
• ¼ cup balsamic vinegar 1TBSP fresh oregano
• 4 tsp honey or agave salt/pepper
• 1 bay leaf

1. Bring a large pot salted water to a boil. Add ½ onions and cook until peels begin to slip off, 2-3 minutes. With a slotted spoon transfer onions to a bowl. Repeat with second ½ of onions. Cool and peel.
2. Combine onions and broth in a large skillet and bring to just a boil. Reduce heat and cover until crisp tender…5 minutes or so.
3. Stir in vinegar, honey/agave and bay leaf. Increase heat and cook, uncovered, stirring occasionally, until onions are tender and evenly coated with glaze. About 12 minutes.
4. Stir in oil, oregano, salt/pepper. Let cool. May store up to 3 days in covered container in refrigerator. Bring to room temperature to serve

Serves 8
Weight Watchers Points Plus = 1 Point