Not only is this a great condiment to have on hand in your own refrigerator, it’s also a wonderful, thoughtful gift any time of the year.
Because it’s so versatile, I often make a double or triple recipe when I know I’m going to be super busy. This allows me to be able to prepare a meal in minutes. For a simple lunch, I top thick slices of grilled rustic bread with the balsamic onions and a crumbling of Gorgonzola for a satisfying bruschetta. If I add a salad, it just became dinner. Add to any sauteed vegetable (Swiss chard, spinach), stir into orzo or toss into penne pasta, top with some grated fontina and bake until cheese melts. That’s what I call comfort food in a hurry.
- 4 large yellow onions, peeled, cut in half
- Extra-Virgin Olive Oil
- Salt and pepper
- 4 sprigs fresh rosemary
- 2 tablespoons balsamic vinegar
- Generously drizzle some Extra-Virgin on both sides of onions. Season with salt and pepper.
- Lay cut-side down on foil-lined baking pan. Place the rosemary sprigs on top of the onions.
- Roast in a 400* oven for 45 minutes.
- Using a spatula, carefully turn onions over, bake 20-30 minutes longer until onions are nice and brown.
- Remove pan from oven, let cool. Discard the rosemary, coarsely chop onions (I use a food processor). Stir in the balsamic vinegar, refrigerate until ready to use. Makes 3 cups.