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Over the years, I have shared a few recipes that use balsamic vinegar. This is not a raw product but it is much-loved in our house. It is a dark, glossy, sweetly sour, condiment that is wonderful for almost anything. One thing that Bob and I have learned over time is that not all balsamics are the same. This is definitely one of those foods that unfortunately the more you spend, the better it tastes. Try to avoid any balsamic vinegars that have caramel coloring or added sweeteners. The very best balsamics have grape must as the only ingredient, however that is usually to expensive for most recipes.
Ok, Amie Sue, I sliced and cried over my onions, I marinated them and I just finished dehydrating them, now what? I am glad that you asked, here are some ideas.
Salads: Caramelized onions add great texture and flavor to just about any type of salad. Here are a few ideas…
Sandwiches: A layer of these tender onions are perfect for veggie burgers and sandwiches. Turn something simple into something decadent.
In the photo above shows what they look like after marinating for 24 hours.
They are nice and translucent. Below, is how they look after being dehydrated for 6 hours.
You can use them at any stage!