Shopping Cart * 4 spanish yellow onions, sliced
* 1 Tbs. STONEHOUSE HOUSE BLEND OLIVE OIL
* 1 cup STONEHOUSE DARK BALSAMIC VINEGAR
* Salt
1. Procedure Heat skillet on low heat and add STONEHOUSE HOUSE BLEND OLIVE OIL
2. Layer bottom of pan with even layer of onions
3. Sprinkle with salt
4. Repeat step 2 & 3
5. Repeat again until all onions are used
6. Cook on low heat until the onions start to caramelize
7. When onions start to caramelize, stir regularly or else onions will stick to bottom of pan
8. When the onions are light brown and most of the water has evaporated, add STONEHOUSE DARK BALSAMIC VINEGAR
9. Cook onions until vinegar is somewhat reduced
10. Remove from heat and use as you’d like. You can also store in fridge for up to 2 weeks.
Thank you so much, this was a good read. I was actually born in Spain (I’m not telling what year though!) but was moved around various parts of europe and finally settled in the UK when I was 7. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. It’s weird how I dont remember anything except the smells,isn’t it! I actually found a whole internet site dedicated to spanish recipes, which gave me great delight and thought I ought to share with your readers. Anyway, thank you again. I’ll get my son to add your website to my rss app…