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Balsamic Onions with Fig and Date Balsamic

The onion always takes a back seat in recipes, but in this case we’ve elevated it to front and center. Make a big batch to have on hand for topping crostini and pizza, or tucking into sandwiches and topping grilled steaks.

Ingredients:

6 red onions peeled and sliced into 1/2 inch slices
1 cup Made in Napa Valley Fig Balsamic with Dates
2 tbl. Olive oil
2 tsp. chopped fresh thyme
1 tsp. freshly ground pepper
1 tsp. salt

Preheat the oven to 400 degrees.

In a non-reactive saucepan, combine balsamic, butter, olive oil, thyme, pepper and salt and stir over medium to low heat until the butter melts and reduces a little.

Toss the onions with the vinegar mixture to coat. Spread onions in a single layer on a baking sheet and roast for 35-45 minutes, stirring often, until evenly browned.

Used in this recipe:

Fig Balsamic with Dates