kalanamak > wrote in :

> I'd like to make the JOC cooking recipe for these but somehow add some
> really pricey (and mellow and sweet) balsamic vinegar into this. The
> recipe is:
> 12 small onions peeled and steamed an inch over boiling water for 25
> minutes, tossed in 1/4 cup butter with 2 teas brown sugar melted into
> it, and cooked in this over very very low heat for 15 minutes.
> Should I reduce the vinegar even if it is the slightly thick, sweet
> stuff already? Sub. it for the sugar? Cut the sugar in half and dress it
> with vinegar as I serve it?
> TIA
> blacksalt
>

I had a balsamic caramelized onion side dish with dinner on Saturday at a
friend's. 2 Large onions sliced severval cloves of garlic chopped. I think
1/4 cup irish whiskey and 1/4 balsamic vinegar (might have been 1/2 cup
each) plus 1/4 cup honey. Start the onions in a pan over medium heat with 2
tbsp butter, when nicely wilted add garlic and liquids. Lower heat and let
it go about 35-45 minutes uncovered till no moisture is left. Stirring
every 5 minutes or so. This should serve 4

I'm sorry I didn't know there was going to be a test or I would have
studied the recipe harder. I know it was 1/4 cup honey as I measured it but
not sure about the vinegar and whiskey. There was 3 of us for dinner and
there were some left overs onions