I donít often cook with onions as I suffer horrendously with indigestion whether the onions are cooked or raw. Out to dinner recently with the husband, he ordered a pizza with roasted pumpkin, caramelised balsamic onions, rosemary and fetta. The colour and sticky texture of the caramelised balsamic onions looked delicious and the smell was intoxicating, needless to say his faced contorted with pleasure with every mouthful of pizza.
I used the pizza topping as inspiration to make this side dish of caramelised balsamic onions. The husband loved them and the aroma that lingered on hours after cooking.
Caramelised Balsamic Onions range from being sweet, sour, savoury, bitter and salty.
The fig syrup is from a business called The Figgery, which is on Kangaroo Island in South Australia. You only use a teaspoon or so. The alcohol in the red wine gets 'cooked off' and who know, may be OK for you. The flavour you get depends on the quality of the wine, of course ...
I've never come across Fig Syrup - now I'm very intrigued to try !! Is it rich in fructose? I've had to considerably restrict what I eat due to an auto-inflammatory disorder I'm battling with. I've been free from flare ups since stopping prednisolone 4 weeks ago today. Would dearly LOVE some red wine but very cautious at the moment !!! So, I leave the addition of red wine to you and simply dream and salivate at your creation !!!!