Balsamic Onions

(from kylerhea’s recipe box)

“The sweetness of roasted red onions is further enhanced by the combination of balsamic vinegar and sugar. I particularly like this Asian-influenced sweet and sour agro dolce.
We use these as a condiment on steak and burgers or placed on top of goat or Gorgonzola cheese on toast.”

Source: The Figs Table by Todd English

Categories: BASICS, CONDIMENTS

Ingredients

  • 3 1/2 cups balsamic vinegar
  • 1/2 cup sugard
  • 3 lbs. Roasted Red Onions
  • Makes about 1 1/2 to 2 cups

Directions

  1. Place the vinegar and sugar in a medium-sized saucepan and cook over medium-high heat until reduced by half, about 20 minutes. Add the Roasted Red Onions and cook until syrupy, about 10 minutes.

  2. Use immediately, or cover and refrigerate up to 1 week.

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