Makes 1½ cups
Caramelised Onions with Balsamic VinegarYou can make the onions well in advance and store in the fridge until needed, they will keep for a week or longer.
2 onions, peeled, halved and sliced into half rings
¼ cup (60 ml) white vinegar (any cheap supermarket one)
¼ cup (60 ml) water
3 T (45 ml) balsamic vinegar
¼ cup (60 ml) soft brown sugar
½ t (2,5 ml) Ina Paarman's Seasoned Sea Salt
Place the sliced onions in a saucepan. Add white vinegar and water. Boil open while stirring now and again for 5 minutes. Strain and discard vinegar water. Return onions to the saucepan. Add the balsamic vinegar, sugar and Seasoned Sea Salt. Bring to boil open over medium heat and cook for 10 minutes.
Spoon the onions into a clean glass jar and close tightly. Turn the jar upside down to sterilise the lid. Store in the fridge until needed.
