We made something similar when I catered. We called it Onion Marmalade. We served it with grilled steaks or beef or pork roasts or on top of a warm piece of brie with French bread. YUMMY!
4 medium red onions, halved and thinly sliced
3 sprigs rosemary, leaves chopped (about 1 tablespoon)
1/2 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Prepare an outdoor grill with a hot fire for indirect grilling or preheat oven to 375-400deg F.
For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat) or on baking sheet. Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45-50 minutes.
Thank you so much for that recipe.
I will be trying it in a couple of weeks. My kitchen is being redone from top to bottom to include stove and oven...everything is going into the trash. The refigerator follows.
I will try it in a couple of weeks.
Thank you again.