Prep 10 mins
Cook 35 mins
Got this from a friend and it was a big hit on newyears eve!! I don't like onions much, but can eat this all by myself if left unchecked!
- 1 red onion, finely chopped
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup honey
- 1⁄2 cup olive oil
- 1⁄2 cup grainy mustard
- preheat oven to 350.
- mix all ingredients.
- put in small baking dish.
- bake at 350 for 20 minutes.
- increase oven temp to 420.
- bake for an additional 15-20 minutes.
- I put this on top of baguette slices that I have lightly toasted in the oven with olive oil baste.
This just keeps getting better with time! I made this to accompany http://www.food.com/recipe/pigs-in-a-blanket-25198/ recipe for Christmas dinner appetizer along with Spicy Honey BBQ sauce. It actually was so well liked that it went to the dinner table to be used as condiment on the roast beef entree we had. I baked it in a shallow pan following the suggested time/temp of "Cookiedog" below. This made a lot more than I needed, so I placed what I had leftover in a jar with a lid in the fridge. Just had some spread on a turkey, cheese & spinach wrap....delish! Thanks for the post :P
This was so easy and so so good! I increased the amount of onion used after reading the reviews. With 1 3/4 red onion and 3/4 white onion (odd amounts as they were left overs) I also had a ton of liquid left after the original baking time. I took out a few servings at this point. I then baked the remainder an additional 20 minutes at 475. When comparing the two, the one with the original bake time had a much stronger balsamic vinegar and tart onion flavor to it and the additionally cooked dish had a much stronger caramelized favor. My family all decided that they liked the additionally cooked version more. Personally, I think they would have wolfed it down no matter which version I put in front of them. I will definitely be making this dish again! Thanks Ms Bold!
WARNING. This stuff is addicting! Simply delicious! In order to avoid the extra liquid as mentioned in some of the reviews, I added a quarter of a white onion (what I had on hand). I baked it at 350 for the first 20 min. then turned it up to 450 and cooked it another 40 min. It had a perfect consistency and great flavor.EDIT: I made this again (by popular request!) and used 2 onions- This seemed to make more liquid instead of reducing it. We like it best cooked at a higher temperature for a longer period of time- it carmelizes the onions. Thank you for such a great recipe! It has become a family favorite!