Roasted Vidalia Onion with Cherry Balsamic Reduction
Recipe by Angela D. Kudlets
4 large Vidalia onions, peeled and ends trimmed
1 cup cherry balsamic vinegar (I used Pampered Chef’s)
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place peeled, and trimmed onions in a large oven safe stainless steel sauté pan. Drizzle onion tops with olive oil, salt and pepper and place in a preheated 425 degree oven for 60 minutes.
While the onions are roasting, in a saucier (or small pot, add 1 cup cherry balsamic vinegar and simmer (on low heat) for approximately 25-30 minutes; whisking every 10 minutes. Then, after 25-30 minutes, increase heat to medium-high and whisk constantly for 5 minutes. Reduce heat to a simmer and continue to whisk occasionally. Continue to do so until the vinegar is slightly thickened (reduce to approximately 1/2 cup).
Remove onions from oven and serve immediately, drizzling the balsamic reduction on top.
You can substitute any flavored, or unflavored, vinegar.
Product Recommendation: Pampered Chef’s Cherry Balsamic Vinegar.