Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Balsamic Onion Spread

Ingredients

4 Vidalia Onions, thinly sliced

¼ cup Olive oil

½ tsp Kosher salt

White Wine

1 cup Balsamic vinegar, reduced to ¼ cup (syrup consistency)

Instructions

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.

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more