A delicious fall and winter side dish. Wonderful with roasted meats and poultry. Slice them into thin slices before cooking and they make a fabulous topping for burgers!

Caramelized Balsamic Onions

• 2 tablespoon butter, melted
• 1 tablespoon EVOO
• ⅓ cup Aged Balsamic Vinegar
• 2 tablespoon dry white wine or reduced-sodium chicken broth
• 2 tablespoons light brown sugar
• 1 tablespoon Southern Conserve Herbs & Beef Seasoning
• Dash of salt + cracked pepper
• 4 medium yellow onions (about 1 1/2 pounds)​

Instructions

• Preheat oven to 425°F. 
• In 3-quart rectangular baking dish, combine melted butter and olive oil. Whisk in balsamic vinegar, white wine, brown sugar, Herbs & Beef seasoning, salt, and pepper. Set aside.
• Do not cut the ends off of the onions, but remove the papery skins. Cut onions in half from stem to root end. 
• Place onions in baking dish, cut sides up. Cover loosely with foil and bake for 30 minutes.
• Remove foil. Using tongs, carefully turn onions over to cut sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut sides up. 

We get asked a lot in the store about how to make the perfect salad dressing. This homemade balsamic dressing recipe is super simple to make and elevates any salad or vegetable it touches. Feel free to substitute another flavored vinegar if you prefer. 🥬🥗  

HOMEMADE BALSAMIC DRESSING
1/2 cup Aged Balsamic Vinegar
1/2 cup EVOO (Fior Fiore, Classic Italian or Primaiolo)
1 teaspoon wholegrain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper  

Place all ingredients in a jar with a tight-fitting lid and shake vigorously for 30 seconds until emulsified. (You can also use your blender or food processor, working on low, increasing the speed as you stream in the oil, or whisk in a small bowl.). 
Store in the fridge for up to two weeks.  

Makes 1 cup ​