Caramelized Onions

"GO – Friends, are you ready for Fall? I am. I’m ready for cooler weather and spending more time outside comfortably. It’s been a hot, hot summer. Is your daily schedule shifting? Mine is. Therefore, it’s helpful to have some easy go-to’s in the fridge to add to several dishes if time is crunched and you need a flavor twist. This idea is just that…a flavor twist that can enhance breakfast, lunch, or dinner.

I thinly sliced 5-6 Vidalia onions and put them in a big pot on the stove. In the pot I added 2-3 Tbsp GO-On Tap rosemary oo, ½ Tbs brown sugar, a pinch Himalayan salt, a few grinds of fresh black pepper and a Tbsp butter. I turned the burner to low. Getting these sweet allium to their sweetest, golden, best flavor takes time. I let these onions caramelize over a very low and slow afternoon. Think of this as the onion getting a tan…low and slow is best, not a fast burn. As the color I wanted was finally coming through (about 1.25 hours), I added a decent pour (and this is really to your taste as to how much or how little to add) of GO-On Tap blueberry balsamic. Now, you have your favorite combos – so use meyer lemon oo and blueberry balsamic, basil oo and garlic balsamic, Spanish Limited oo and vanilla fig balsamic – your palate, your choices. Now, these are great with scrambled eggs on toast, on any sammy for lunch and over a steak or great burger for dinner. You can mix these into steamed/grilled broccoli, toss with the last of your garden’s tomatoes, a little mozzarella and some freshly made croutons. No matter how you like them, these are sweet and tangy flavor bombs for every meal. Sit. Smile. Eat.“