balsamic onions

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balsamic onions The other day, I mentioned being given a jar of “Barefoot Contessa Balsamic Onions”.

They were wonderful. There was only thing wrong with them: they’re all gone.

Being too lazy (read cheap) to look for another jar, I looked in the one Barefoot Contessa cookbook we have to see if the recipe was there. Alas no. But as mentioned in the recent beets and tarragon post, FoodTV cleverly posted Ina Garten’s recipe for Red Lettuce with Balsamic Onions. I thought the balsamic onion part had to be the same thing!

Here is what I did:

Balsamic Onions
based on Barefoot Contessa’s recipe for Balsamic Onions

  • 1 red onion
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp olive oil
  • additional 1 tsp balsamic vinegar
  • 1 tsp salt
  • pepper, to taste

Preparation

  1. Cut the onion into ¼” slices.
  2. Put the onions into a small bowl and toss with 2 Tbsp vinegar, olive oil, salt and pepper.
  3. Spread the onion slices on a cookie sheet.
  4. Bake at 375F for about 15 minutes.
  5. Stir with a wooden spoon. Taste for texture. If they aren’t soft enough, turn the heat down a bit and bake them a little longer.
  6. Remove from oven and transfer to a clean glass jar. Drizzle in 1 tsp balsamic vinegar and allow to cool. Cover and refrigerate.

Serve warm or at room temperature. This is wonderful by itself on bread, served with beets, or mixed into a pasta sauce.

Of course, I have no idea how long the balsamic onions will keep – a couple of weeks certainly. But ours haven’t lasted that long…

And were they the same as the jarred Balsamic Onions, you ask? Well, close but not exactly… they were much much better! So good that I’m going to have to buy more red onions!

And next time, I’m just going to cook the onions in the cast iron frying pan. It will use up less fuel and be much easier to judge when they’re done.

 
edit 26 December 2007:
I made this in a frying pan today – frying the sliced onions in olive oil until they were just starting to caramelize. I then added the salt, pepper and balsamic vinegar and stirred it around until it was encorporated. It was much easier to do and the result was pretty much the same: delicious.

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  • Paz

    Yum, yum, yum! I like the sound of this! I love red onions. This recipe is on my list to try!

    Paz

  • ejm

    It is really good, Paz. (I just had some today in a chicken sandwich – delicious addition!)

    It’s also dead easy to make. Do let me know how it turns out when you make it. (I really do think it would be easier to make in a frying pan.)