RECIPE BY: Bonnie Carlson
This is a staple that I like to have in my kitchen all the time! I put these on top of stews, steak, pizza and even salads! They add a great depth of flavor to any finished dish! I make a lot of them because they take some time and then I can just store them in my fridge & heat up as needed.
- 8 Large Red Onions
- 1/4 cup Avocado Oil
- 1/4 cup Balsamic Vinegar
- 1 1/2 t. Sea Salt
- 1 1/2 t. Finely Ground Pepper
1. Preheat oven to 350 degrees
Cut onions in half (through the stem), peel back the tough top layers. Slice onions to create half circles. Slices should be approx 1/8″ thick.
2. In a large bowl, toss the oil, vinegar, salt & pepper evenly through the onions. Divide the mixture into half and evenly turn out onto two 1/2 sheet pan, each lined with a silpat baking liner to create a non-stick baking surface.
3. Bake for 1 hour, checking every 10 minutes and tossing the onions to ensure even caramelization. Make an effort to keep the pile of onions together, which will help prevent burning.