Rocklobster
Master Chef
Here is a nice condiment to make up when you have the urge to cook and it isn't time to eat. You can cool and store this in your fridge for a few days. I love it with a roast beef and cheddar on a bun, or with sausage, cheese and crackers, etc. You can use it just about anywhere you want that sweet and salty thing going on.
1 tblsp Olive Oil
1 lb onions, sliced thin.
1/2 tsp thyme
3 tblsp brown sugar
1 tblsp balsamic vinegar
pinch of salt(optional)
Fry the onions on med for about half an hour, stirring occasionally to make sure you aren't burning on the bottom. Add tyme and sugar and continue to cook down for another 5 or 10 minutes. Then, add vinegar and some water about half way up to the top of the onions(1/2 cup approx). Reduce the liquid until you get a nice thick syrup. Check it and decide if you want a bit of salt. I usually add a couple of shakes. Cool and pack in a glass jar and refrigerate. Enjoy!
1 tblsp Olive Oil
1 lb onions, sliced thin.
1/2 tsp thyme
3 tblsp brown sugar
1 tblsp balsamic vinegar
pinch of salt(optional)
Fry the onions on med for about half an hour, stirring occasionally to make sure you aren't burning on the bottom. Add tyme and sugar and continue to cook down for another 5 or 10 minutes. Then, add vinegar and some water about half way up to the top of the onions(1/2 cup approx). Reduce the liquid until you get a nice thick syrup. Check it and decide if you want a bit of salt. I usually add a couple of shakes. Cool and pack in a glass jar and refrigerate. Enjoy!