Thursday, May 13, 2010

Balsamic Onion Marmalade

Yes, this might take some time, but trust me, it pays off. Just like caramelizing onions, the time donation is worth every minute, transforming flavors from normal to intensely delicious.

The best balsamic vinegar is from the Modena region of Italy, and it's not that expensive-you might pay an extra $2 or so, and it's not like you go through bottles of this weekly. As always, the best ingredients do make the best-tasting meals. It is that simple.

Balsamic Onion Marmalade-
makes about 2 C

4 large yellow onions, thinly sliced
1 ts kosher
freshly cracked black pepper
1/3 C white sugar
2/3 C balsamic vinegar

Put your largest skillet over medium heat, coat with EVOO. Add the onions and salt and pepper. Cook, stirring occasionally, for about 30 minutes, until the unjins become very soft. Add the sugar and cook for about 12 minutes, or until they cook off most of the moisture. Add the vinegar and reduce heat to low. Stir occasionally for about 1 hour, the onions should be extremely soft and almost dry.

I'd say these keep in the fridge past 14 days or so, they just don't make it that long. Pizzas, turkey sammiches, smashed taters, eggs, from topping a plain ritz cracker to topping a juicy rib-eye steak, I'm sure you can find a way to enjoy.

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