Zinfandel-Balsamic Glazed Red Onions
- 1/4 cup extra virgin olive oil
- 2 1/2 lbs red onions, peeled and sliced
- 1/4 cup honey or brown sugar
- 1/2 tsp Sea Salt or kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp fresh rosemary, chopped
- 1/4 tsp dried lavender
- 2 cups Zinfandel wine
- 1 cup balsamic vinegar
In a large stainless steel, heavy bottom soup pot, heat olive oil over medium-high heat. Add the sliced red onions. Turn heat down to medium. Sauté until nicely soft, about 8-10 minutes, stirring occasionally. Cook just until the onions begin to caramelize. Stir in the honey or brown sugar, cooking until bubbling and fragrant. Season with Sea Salt, pepper rosemary and lavender. Quickly add the wine and balsamic vinegar. Bring to a boil. Reduce heat and summer until the liquid reduces (about 10 minutes,) forming a glaze.
Heart healthy serving suggestions:
Top boneless, skinless grilled chicken breasts or grilled fish, garnish a heart healthy soup or spoon into your salads. You can even blend them into a vinaigrette to dress up hot sandwiches or heart-healthy pizzas.
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