The Holy Grail of Balsamic

Long, long ago....
I remember way back in the 80's, reading about balsamic vinegar and wondering what the heck those Silver Palate girls Julie Rosso and Sheila Lukens were talking about, splashing vinegar on strawberries.  Were they crazy?  At some point I hopped on the balsamic bandwagon, with no going back.  Its tart yet rich kind of ooziness makes practically anything just taste better.  Talk about a flavor bump.  I even love white balsamic for my old-time onion and cucumber mix that I keep in the fridge pretty much all summer.

Speaking of making anything taste better....these balsamic onions are absolutely delicious on a burger, grilled/broiled flank or any kind of steak, creamy polenta, and even just on some french bread for a lazy woman's supper.  Hop on the balsamc bandwagon tonight.

Balsamic Onions

Slice two or three red onions in half, then into 1/4 inch rings.   Throw them on your Pampered Chef bar pan with 1/4 cup balsamic vinegar, then a good pour of olive oil. Sprinkle with Kosher salt and black pepper.  Roast at 425 degrees for about 20 minutes or until all soft and glistening, and maybe until a few rings start to have a tiny bit of char on them.  Add a few more splashes of balsamic, and serve.  A new addiction.

Your balsamic back-to-school bonus is a picture of Lucy getting ready for the first day of 11th grade.  I think that look of scorn on her face is for my picture-taking, although it could have been for the whole idea of going back to school yesterday.