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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.