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 ...

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