Stewed Onion with Balsamic Vinegar

1. 1

   Soak the onions in water for more than 10 minutes, then peel.

2. 2

   In a small sauce pan, bring the olive oil and balsamic vinegar to a boil.

3. 3

   Add the onions and simmer over medium heat for about 5 minutes.

4. 4

   Once the onions are cooked, add the water and turn the onions over.

5. 5

   Cover the onions with aluminum foil that fits right in the pan (otoshi-buta), and simmer over low heat for 15-20 minutes.

6. 6

   I don't season it but if you'd prefer, adjust the taste with salt and pepper.

7. 7

   Put the onions in a boiled and sterilized jar, pour in the juice, and it is done.

8. 8

   Once it is cooled, store it in the refrigerator.

9. 9

   It tastes better the next day or even the following day.

10. 10

    Serve it with fish or meat dishes.

11. 11

    It's perfect for sandwiches, cheese fondue, and raclette cheese.

12. 12

    Italian onion sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.