Balsamic Onions (and Figgy Pizza)

I recently found myself in possession of an inordinately large quantity of fresh figs (thanks, Costco!). I decided to make a fig pizza (inspired by, but quite different than, this one by the fabulous Leftover Queen). The combination of flavors that found its way into my head for this dish: olive oil, figs, and fresh mozzarella topped with arugula and the balsamic onions from my foodie to-do list.



The pizza came out amazingly, but I'm not going to share the recipe because I'm not sure I could tell you how to recreate it. What I will tell you about, though, is these onions. Ohh, these onions. They are just divine. I couldn't really taste the balsamic vinegar, though I'm sure it contributed to the overall flavor. These would be great atop burgers, mixed with pasta, or even on their own as a side dish because they're that good.



I used a red onion and a yellow one, because that's what I had, but you can use either or both. This recipe made plenty to top a pizza for two.

Balsamic Onions
Adapted from The Greedy Gourmet
Printable Recipe

2 large onions
1 tbsp. butter
1 tbsp. balsamic vinegar
1 tsp. sugar
Healthy pinch of sea salt

1. Peel onions and slice into thin strips.

2. Melt butter in a saucepan over medium-high heat. Add the butter to the pan. Once it melts, add the onions. Stir the onions so that they are well coated. Cook for about 5 minutes or until the onions begin to sweat (look glossy).

3. Add the balsamic vinegar, sugar and salt.

4. Continue cooking on low heat for about 10-15 minutes until the onions have softened, stirring occasionally.

5. Serve warm. If making ahead, allow the onions to cool and then store them in an airtight container in the fridge.