Balsamic Onion Confit

The following is a great spread to be used over cheese, polenta or even with your eggs in the morning. This is a simple process but it does take time, so be patient and you will be rewarded.

4 large red onions sliced thickly
2 Tablespoons Grapeseed oil or Natural Avocado oil
cup Barrel Aged Balsamic vinegar

Heat the oil until hot but not smoking, add the sliced onions and cook until they are very caramelized. This may take up to 25 minutes or longer, keep stirring every once in a while to avoid hot spots and burning. After the onions are dark brown, add the balsamic vinegar and cook until absorbed. This should have a consistency of marmalade when done. This can be cooled and saved in the refrigerator for up to 3 weeks or will keep frozen for 6 months. I like to warm this up a little bit, serve over polenta with crumbled goat cheese on top. This also works well over a wheel of Camembert, baked in the oven and served with crackers or bread as an appetizer.