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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a dish adapted from Diamond Dishes: From the Kitchens of Baseball's Biggest Stars. A-Rod cooks it for T-Bond Steak but I made it for a baked salmon and it was delicious. I baked the salmon with spices and sealed in foil - the right before serving, I spread the Balsamic Onion Confit on the top. Ingredients:
1 tablespoon butter |
3 large onions, peeled and sliced 1/2 inch thick |
3 tablespoons balsamic vinegar |
3 tablespoons honey |
Directions:
1. Melt butter in a large, nonstick skillet over medium hert. Add onions, a pinch of salt and 1 cup water. Cook for 20 minutes, stirring often, until water evaporates and onions are softened.
2. Stir in another cup of water. Cook 20 minutes more, stirring often, until water evaporates and onions begin to brown.
3. Add vinegar and honey. Cook for 10 minutes, stirring often, until onions caramelize.
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