Saturday, October 27, 2012


2 lbs onions, peeled and sliced into thick slices
1/4 cup canola oil
3 tbsp balsamic vinegar
2 tbsp brown sugar
1/2 tsp cayenne pepper

Use the oil to brush the onion slices then place the onions on a grill or in a large skillet in a single layer.  Cook onions over low heat for about 15 minutes until they start to get tender and golden in color.  Turn, browning both sides.  Remove from heat and allow to cool.

Chop the cooled onions and set aside.

Place the vinegar and brown sugar in a small saucepan and heat, stirring, over low heat until the sugar is dissolved.  Pour the vinegar over the onions.  Sprinkle with the cayenne pepper; stir.

Serve warm.  Refrigerate leftovers.

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