Balsamic Onion Topping….

I don’t remember if I’ve mentioned before that for odd reasons, here were are in South Florida 18-20 miles from the Keys (depending on which measure you use) and we haven’t had a dedicated seafood restaurant for several years. We do have a Red Lobster and while I appreciate it for what it is, that’s not the same thing. Most of the restaurants do have seafood on the menu, particularly yellowtail snapper and mahi, which are the most common catch. Anyway, back when we did have the one restaurant, they served a dish of tuna balsamic. It was grilled tuna (lightly seasoned) topped with a mound of onions sauteed in balsamic vinegar.

The other day Hubby said to remind him next time we had tuna and he would try to duplicate the dish. We did so last night and it was indeed as we remembered. Now, obviously one must enjoy onions for this to be a suitable dish. It is, however, incredibly simple and would work nicely with chicken or pork. Here you could

One medium sweet onion – your preference. Thinly slice the onion, saute on medium in olive oil until caramelized; approximately five minutes. Add 4-5 tablespoons of favorite balsamic vinegar, equal amounts of white wine (can use stock of some type if preferred), and several grinds of black pepper. There is no need for extra salt unless desired. Cook on low for approximately 10 minutes, stirring every few minutes. There should not be much liquid at the end, but depending on how your stove cooks, small amounts of water may need to be added during the cooking time. Don’t add more balsamic or broth because that will alter the flavor balance. It will also keep for several days if there are leftovers.


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