When I cooked for Voice restaurant, we made this regularly. It was part of a simple, yet exquisite, dish that featured fresh brioche, roasted thyme wild shrooms and, of course, balsamic onion marmalade. It usually took most of my morning to get this ready for our dinner rush, but it was well worth it and sold like hotcakes. You can find these decedent onions slathered on my Roasted Garlic Aioli And Balsamic Onion Marmalade Burger in the “Burgers” section of my site.
2 med yellow onions, sliced
1 tbs olive oil
1/3 c sugar
1/2 c balsamic vinegar
Fresh cracked black pepper
Start off by heating the oil in a large sauté pan over high heat. Add onions and toss around until the onion slices are separated and coated in oil. Reduce heat to medium and cook down for 30 minutes, stirring periodically. Mix in the sugar, vinegar and pepper. Reduce heat to medium low and continue cooking for 40 minutes, stirring often. Once the onions have turned to that beautiful brown-purple color, they’re ready to come off.
Girl-Chef Tastes 