Caramelized Onion in Black Mission Fig Balsamic

Adapted from Deb...again.

  • 2 lbs. small, sweet onions or shallots (Candy or Cippoline work great)
  • 4 Tbsp. UP EVOO
  • 3 Tbsp. sweet cream butter (Kerrygold all the way!)
  • 1 c. Black Mission Fig Balsamic
  • 1/2 c. tomato sauce (canned or left over marinara)
  • 1 c. water

Blanch the onions in boiling water for one minute (use the same boiling water the blanche the green beans in the next recipe) and then let them cool for easy peeling.

In a 12-14 inch saute pan over medium heat, bring the oil to the point where it is shimmering.  Add the butter and cook until foam subsides. Add onions, cover!, and cook for about 10 minutes.

Add the balsamic, tomato sauce and water. Bring to a boil, cover!, and cook for 15 more minutes, stirring occasionally. If you find that the sauce is not thickening properly, uncover the pan and let it cook on low heat for 5-10 more minutes.

Serve with an antipasto plate, alongside a roast (chicken or beef), or over a bed of greens.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil