DIRECTIONS


 

Toss the onion in olive oil and salt.  Slowly caramelize onions in a large saute pan over medium heat until a deep brown in color.  Deglaze the pan when necessary with a splash of white wine.  When the onions are caramelized, remove onions from pan.  Add reduced balsamic vinegar to the onions and puree together in a blender.  If onions will not blend, add an additional 1 tablespoon of balsamic vinegar of the mixture and puree.

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