Savory Balsamic Glaze and Onions

Savory Balsamic Glaze over Parmesan Baked Eggplant

This glaze and onion recipe was inspired by a segment of Lidia’s Kitchen. I created my own  

spin and used the onions that were cooked with the balsamic vinegar and gave them a second life as an  incredible spread for crositini. The glaze has the sweet flavor of caramelized onions, the savory notes of spices mixed with the acidity of the balsamic. The onion spread is sweet and tangy with a hint of spice.

Makes 1.5 Cups of Glaze

Ingredients

Savory Balsamic Onions Pureed and Spread on Crostini

2 C Balsamic Vinegar

2 Large Yellow Onions (sliced)

3 Cloves Garlic (peeled)

2 Bay Leaves

2 Whole Cloves

5-6 Whole Fresh Sage Leaves

1 tsp Ground Cinnamon

1 Sprig Rosemary

1 C Dry White Wine

1.5 tsp Kosher Salt

Place all ingredients in a medium saucepan and bring to a boil. Lower to a low boil and cook for 30-45 minutes or until reduced by half. Strain and reserve the onions.

- Pour over meat and vegetables.

- Mix with equal part of extra virgin olive oil as a dip for bread.

- Use with vinaigrettes, in place of plain balsamic, for a savory note.

Remove the cloves, basil, sage leaves and rosemary from the cooked onions. The onions have a deep caramelized flavor mixed with the acidity of the balsamic vinegar and the savory notes of the spices. You can serve the onion whole or pureed.

Whole - Serve the onions whole on top of  a toasted crostini or place them on sliced Italian bread, topped with shredded mozzarella and placed under a broiler until the cheese is bubbling and turning brown.

Pureed - Place the cooked onions in a food processor or blender with 2 tablespoons of extra virgin olive oil and process until smooth. Spread on toasted crostini or spread on a sandwich.

To print a copy of this recipe go to Savory Balsamic Glaze and Onions.