Get ready for summer-time entertaining with this make-ahead condiment. Serve as a tasty relish on hamburgers or other sandwiches. Keeps for up to a week in the refrigerator.
We've been enjoying this on our hamburgers this summer instead of raw onions. Here's a link to our recent post on building a better burger: "Building a Better Burger".
Add the olive oil and onions to a sauté pan that has a lid and is capacious enough for the onions
On medium heat cook the onions with the lid on until the onions start to wilt. Once wilted, remove the lid and continue to cook, stirring every 5 minutes to prevent burning. You want the onions to slowly start to brown until they are evenly golden brown. Lower the heat if they are browning too quickly. They will loose much of their water and reduce in volume by more than half. This will take about 20 minutes but color, not time, is the indicator of when they are done.
Once the onions are evenly golden brown, add the Balsamic Vinegar to the pan and continue to cook until the onions absorb all of the vinegar with no liquid visible on the bottom of the pan.
Remove the pan from the heat and adjust the seasonings with salt and pepper to taste.
Recipe Note
Enjoy on hamburgers, in a grilled cheese sandwich, or as an accompaniment to roasted meats.
Skip to content
Leave a comment