sprinklefingers

if you’ll recall, at thanksgiving, i was on appetizer duty. i made teeny pies. and while i had previously given you a recipe for an onion version, at thanksgiving i upped the deliciousness a bit by adding a bit of best quality balsamic vinegar to the onions as they were cooking. the results were…well, delicious. AND because i was wrapped up in a flurry of activity around thanksgiving, i cooked my onions in my slow cooker - completely hands-off…yes, please.

these onions will be good for so much more than teeny pies. put them on pizza, salads, on a cheese & cracker platter, bake them into a tart, spread them on sandwiches, stir them into soups & pasta…use them anywhere you can think of - i doubt you’ll be sorry.

slow cooked balsamic onions

you need:

• 6 large yellow onions, sliced medium thin
• 4 T unsalted butter, cut into chunks
• 1/4 cup best quality balsamic vinegar
• splash of water or vegetable broth
• kosher salt

to make the onions:

1. pull out your slow cooker.
2. add to the slow cooker your onions, butter, vinegar, water or broth and a good sprinkling of salt.
3. put on the lid and cook on low for 6-8 hours.
4. if your slow cooker does not have a glass lid and you want to see how your onions are doing after, say, 5 hours of cooking, you can take a peek - just add 30 minutes to your total cooking time for each lid removal.
5. do check on your onions after 6 or so hours and give them a good stir. you want them browned and melty, but not crunchy and burning.
6. once the onions are soft, brown and deliciously sweet, they’re done.

these onions store in the refrigerator very well - up to 4 weeks. just keep them in a tightly sealed jar.

and, holy cow! i managed to snap a photo!