Saturday, June 16, 2007

Balsamic Onion Relish

This recipe was inspired by a good friend who once served us baked onions that had been basted with balsamic vinegar. I had never before eaten an onion as a side dish and I'm still not sure I really like the idea, but the onion was so delicious, I decided to develop a recipe for an onion condiment to go along with meats and poultry.

2 large yellow onions
2T olive oil
1/2C balsamic vinegar
1/2C vincotto (or replace with balsamic and 1T sugar)


Slice the onions very thin and saute in the olive oil over a medium heat. Add salt to encourage the onions to soften. Add the balsamic and continue to cook over medium heat until the vinegar is absorbed fully, add the vincotto (or saba, or more balsamic with sugar added...your object is to get a grape must taste or at the very least a thicker, sweeter balsamic).
Keep cooking down and lower heat so as not to burn the vincotto. Your onions should be fully colored a rich chocolate color when done. I like to use these on appetizers or as a condiment with meats.

This first photo is a good example of what your finished product should look like. The second photo shows this condiment mixed with dried fruit (apricots, cherries and cranberries) that go into the mixture when you start adding the balsamic.

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