Carmelized Onions

Yield: 2 servings

February 13, 1995

• 1 tablespoon EV olive oil
• 1 tablespoon butter
• 2 large white, Vidalia or Spanish onions, thinly sliced
• 4 cloves garlic, minced
• ½ teaspoon salt
• ⅛ teaspoon each dried thyme, oregano, red pepper flakes(optional) and black pepper
• ½ cup chicken broth
• ⅛ cup balsamic vinegar

1.  In oil and butter, in a large sauté pan, over medium heat, cook onions for 5 minutes.

     Add garlic, stir to mix; cover and cook for 5 minutes, stirring occasionally.

2.  Combine salt, thyme, oregano, black and red pepper and mix into the onions. Add ¼ cup chicken broth  and cook, uncovered for 8-10 minutes, stirring often.

3.  Add half of the remaining broth and cook, scraping bottom of skillet so as to incorporate all the onion. Cook for 2 minutes. Add vinegar and cook for 2 minutes. Remove from heat and allow to cool.