|This is the carmalized onion vinegarette with oil and balsamic vinegar.|
|Start here: about 45 minutes on low-ish heat.|
|Blend the onions with olive oil and balsamic.|
|Looks like this when it's ready.|
I cooked two small onions on low-ish heat for about 45 minutes until they were ready for blending with about a quarter cup of olive oil and two tablespoons (more if you want) of balsamic vinegar. I used the white cranberry-pear balsamic that my pal Janeson Keeley bought me at Oliveto, but you don't need to spend your inheritance for this dish (which Oliveto requires). Blend it and it's done.
I put it on my salad, my salmon and the tasty risotto/vegetable dish that came with it all last night. Covered everything and asked for more. This stuff is so good, I want to cry. Think I'll use it on a burger for lunch. You dare me?