Make onion marmalade your summer sidekick
1/4 cup balsamic vinegar
1 tablespoon sugar
Salt and freshly ground white pepper
Makes about 1 1/2 cups
1. Heat oil in large, non-aluminum casserole dish on medium high heat. Add the onions and saute for about 12 to15 minutes or until well softened. Stir frequently.
2. Add the wine, balsamic vinegar and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated and the onions are very tender and caramelized into a deep golden brown, about 30 minutes. Watch carefully toward the end to avoid burning the onions. Add the salt and pepper. Taste for seasoning. Cool and serve at room temperature.
Advance Preparation: May be prepared up to a month ahead, covered in an airtight container and refrigerated.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
