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Robert St. John

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

Balsamic Onion Spread


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)


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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