·¼ cup butter
·3 tbsp. olive oil
·4 lbs. sweet onions, quartered and thinly sliced
·1 cup sugar
·½ cup dark brown sugar
·½ cup balsamic vinegar
·¼ cup merlot, cabernet sauvignon or zinfandel wine
·½ tsp. salt
How to Make Onion Caviar
- In a large skillet melt the butter with the olive oil; when hot, add the onions. Stirring frequently, sauté onions on medium-high heat until they begin to brown and caramelize. Sauté in two batches if necessary. When ready, set aside.
- In a nonreactive pot add the remaining ingredients and bring to a boil, then reduce heat to medium before adding the onions. Continue to cook until mixture thickens.
- To serve, pour over a block of cream cheese and spread on crostini.