onion caviar
I have made and served this for so many years, I don't even remember where I happened to come by the recipe. I guarantee you there won't be any leftovers, so if you want some for yourself...might want to make a double batch. I will keep in the fridge for a week or maybe longer; we've never had it last longer.
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yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For onion caviar
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¼ cup butter
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3 tbsp. olive oil
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4 lbs. sweet onions, quartered and thinly sliced
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1 cup sugar
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½ cup dark brown sugar
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½ cup balsamic vinegar
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¼ cup merlot, cabernet sauvignon or zinfandel wine
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½ tsp. salt
How To Make onion caviar
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1In 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.
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2In 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.
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3To serve, pour over a block of cream cheese and spread on crostini.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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