a garden, a hot pan, & a little balsamic vinegar

As you all know, October is now almost over… Halloween costumes are all over the place, the weather is finally cooling down, and the pumpkin spice latte is back behind Starbucks counters everywhere. Fall is here! So, of course, it’s the perfect time to share a perfectly summer recipe. Sweet onions are in season from roughly mid-June to mid-August, and at my parents’ house in South Carolina, we harvested them right after our wedding. This post, therefore, is a late farewell to summer. It’s both sweet and savory and fresh. And there’s a recipe, too.

Will and I had such a wonderful time rummaging through the garden. We tugged and pulled and took all sorts of pictures and laughed quite a bit. It was lovely.

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Once you have the onions, the hardest part is over. Wash them off and toss them in a bowl.
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All you need to do is add a little balsamic vinegar, some salt & pepper, and a bit of brown sugar. Basil never hurt anybody, either. Put them in a pan with butter. Heat it up.
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And then enjoy! This is about as yummy as it can get.

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Balsamic Sweet Onions

INGREDIENTS:

1 lb sweet onions
1/2 cup + 1/2 cup balsamic vinegar
2 tbsps brown sugar
dash of salt
1 tbsp fresh basil, chopped
1 tbsp butter
dash of pepper
DIRECTIONS:
1. Wash and peel sweet onions, cutting off tips. Cover in 1/2 cup vinegar and dash with salt & pepper, and let sit for at least half an hour.
2. Heat butter in a nonstick pan over medium heat. Add onions.
3. Once vinegar begins to sizzle, mix in brown sugar and basil. Allow onions to simmer, stirring often. Add additional 1/2 cup vinegar as necessary.
4. Once vinegar has thickened and onions have browned, remove from heat. Enjoy!
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