I’ve been doing a terrible job at feeding myself these past two weeks. My soldier is out and about so I’m just cooking for myself – or rather, throwing food together for myself. I wouldn’t call boiling eggs “cooking”.
I sometimes just can’t get motivated to plan my meals — because that’s what it comes down to, planning your meals. If you want “real food”, you have to plan ahead or else you’ll be eating a lot of salad. Like I have, pretty much everyday this week! Of course there is nothing wrong with eating salad but it gets old quick.
What I find hard about planning meals is the fact that you will have to eat what you have prepared or bought in advance. What if I don’t feel like eating a large batch of garbanzo beans that week? I’ll end up throwing them out. I’m such a spur of the moment eater!
My solution has been in the past to prepare foods (and meals) that you can freeze instead of having food sit in your fridge that is about to expire. However, I pretty much raided our freezer during these past couple of weeks of utter laziness (I was busy, too, but I’ll admit, lazy took the center stage).
So, these onions have very little to do with meal prep but who cares about prepping meals when summertime is around the corner and we need ideas for healthy BBQ sides?!
When I made these onions for the first time, the whole house was filled with my second favorite smell of balsamic vinegar reduction (#1 favorite cooking scent: sautéed garlic and onions. Can’t be beat). It lingered for hours and all I could think about was roasting a few potatoes and grilling a steak!
Without my soldier, though, there is no meat in the house so I served these lovely caramelized onions with stuffed peppers which was a great choice and send me straight to foodie heaven. I mean, I didn’t quite lick my plate but I wanted to!
I clearly had BBQ on my mind with this recipe but I can totally see these Balsamic Caramelized Onions as a fall side. Thanksgiving, perhaps! You can definitely make this recipe year-round.
- 4 medium onions
- 3 tablespoon olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoon dry white wine
- ½ tablespoon maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- fresh thyme leaves for garnish
- Preheat oven to 400F. Cut onions in half from stem to root end but do not cut of the ends. Peel off outer layers and set onions aside.
- In a small bowl, whisk together olive oil, balsamic vinegar, white whine, maple syrup, salt and pepper and pour into a 3-quart baking dish. Place onions cut side up into the baking dish, cover lightly with foil and bake for about 25 minutes.
- Remove foil, turn onions cut side down and continue to bake (uncovered) for another 25-30 minutes or until vinegar mix is thickened.
- Sprinkle with thyme and serve right away.