Roasted Red Onion And Balsamic Glaze

After yesterday's post, I received a lot of question about the glaze on the Brussels sprouts.  This dish was inspired by our Valentine's Day Dinner at Public.

It's a work in progress, but I'm happy with the results...

Ingredients:

1 whole red onion

1/2 - 1 tbsp olive oil

1 tbsp balsamic vinegar 

salt + pepper to taste

roasted garlic (same technique as this recipe)

Directions:

1. Preheat oven to 400 degrees

2. Remove the onion peel, cut off the root end so that it sits flat, slice in half

3. Lay the onion on a piece of aluminum foil, spray with olive oil (or drizzle a small amount of oil over the onion) season with salt + pepper

4. Prepare the garlic for roasting

5. Roast onion and garlic 25-30 minutes (until the onion is shriveled, and is starting to turn golden brown) *

6. Chop onion in smaller pieces, and remove garlic, place in a food processor

7. Blend until finely chopped, add olive oil and balsamic vinegar (start with 1/2 tbsp of each, gradually adding until you've added 1tbsp)

8. Taste the sauce, season as necessary (you can also add a bit of water if you want the sauce thinner -- I preferred it on the thicker side)

*if you are concerned about burning the onion, tent the foil similar to this recipe - the technique will use steam to cook the onion

Roasted onion:

Chopped onion in the food processor:

Onion blended with roasted garlic:

The final product is not pretty enough for these pages -- balsamic vinegar and onion do not a pretty picture make...

Last night I roasted Brussels sprouts with 2 tablespoons of this glaze, and a bit of olive oil and salt and pepper -- it was a hit!  What would you mix this glaze with?

xx,

The Future Mrs. Wolf