I love things that are reduced with balsamic vinegar… sweet yet tangy. That’s where I got my inspiration for these onions. And I think these would also go really well on burgers.
What you need and how to make:
- 2 onions – peeled and sliced
- 3 Tbsp olive oil
- 3 Tbsp Sucanat Sugar
- 1/2 cup good quality Balsamic Vinegar
- 1/2 cup Maple Syrup
- 1/2 cup Red Wine
- 2 cups Beef Stock
- salt and pepper to taste
First prepare the onions. When you’ve cut them all up, heat the olive oil in a large pot on high heat.
Sauté onions until brown in color. Then add the sugar and continue to cook for another few minutes.
Pour in the vinegar and cook again for about 7 minutes or until the liquid has reduced by about 1/2. Just make sure you don’t cook too long at this step as you wouldn’t want to turn the vinegar.
Now if you are going to be making Bacon Wrapped Fillet Mignon like I did, set the onions aside and sear the beef in a hot cast iron skillet. When done, you can deglaze the pan with the beef stock and red wine. Add this liquid to the onions and also add the maple syrup and salt and pepper.
Allow the liquid to reduce again by 1/2 by simmer on medium heat.
If you are making these onions for another purpose, you can just add the wine, stock, maple syrup and salt and pepper to the onions and continue to simmer and reduce liquid by half.