Caramelized Balsamic Onions

 Ever see a picture of a food you don’t really like that makes you think you might decide to like that food?

Well, this was my onion revelation. I like [cooked] onions in things, but not alone. Luckily it’s a pretty simple recipe and I had everything on hand [I can’t seem to leave a grocery store without 5 lbs of onions, 6 sweet potatoes and a cabbage, don’t ask]

 Caramelized Balsamic Onions 

Ingredients:

1. Preheat oven to 425 degrees F
2. In an oven safe dish whisk together melted butter and olive oil

My house is a brisk 58 degrees so my butter coagulated immediately. It was sad, and kinda gross (above left, eeeeew). So I put the dish on the oven and whisked until the butter re-melted and it looked pretty. That was the only major stumbling block. If you heat your house this shouldn’t be an issue. Whisk in the other ingredients (except onions)

4. Place onions in the dish cut side up, cover with foil and bake for 25 minutes

 5. After 25 minutes remove from the oven, carefully flip using kitchen tongs (the get a little slippery, be careful!)
6. Put them back in the oven, uncovered and cook for another 25 minutes, or until tender and the sauce thickens. I had to cook them a little bit longer.

7. Eat.

 

I ate mine on fresh [home baked!] toasted rye with some sour cream. Mike wasn’t a fan, but he doesn’t like balsamic vinegar (he’s a freak). I’ll be making this again, probably a smaller batch, as I’m the only one that eats them. And really, how often does the result actually look like this picture!?

This is a recipe re-written from the cook book Garden Fresh: