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!
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
- Cut the onion into ¼” slices.
- Put the onions into a small bowl and toss with 2 Tbsp vinegar, olive oil, salt and pepper.
- Spread the onion slices on a cookie sheet.
- Bake at 375F for about 15 minutes.
- 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.
- 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!
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.