Monday, July 14, 2008

Balsamic-Marinated Red Onions

Hello from Hilton Head! I am on vacation this week with my husband's family and in true "Erin style" I packed our car full of kitchen stuff to bring down here. That is the great thing about driving to a vacation destination... you can fill the car with all kinds of stuff that for some reason you need, but if you were flying you somehow wouldn't need it.

So, this week I loaded that car up with cake pans, my Kitchenaid mixer, bamboo steamer, spices, cookbooks and other random kitchen items that I deemed necessary. The night before we left Eddie said "sure, take whatever you want." Then, when he decided at 3:00 in morning on Saturday that he couldn't sleep anymore and we should go ahead and leave for the beach that I was crazy for bringing all this stuff. That's right... my husband got me up at 3:00 a.m. to drive to Hilton Head. Since I run a little slower at 3:00 a.m. he had to pack the car and then all of a sudden I was "packing everything but the kitchen sink." So, now my goal is to use every item I brought just to prove that they were necessary.

But I digress...

My first new recipe of the week is Balsamic-Marinated Red Onions. This came out of The Summer House Cookbook by Debra Ponzek and Geralyn Delaney Graham. We gilled up some steaks and fish for dinner last night and this was the perfect accompaniment. The balsamic viniger and orange juice marinade cuts the bite of the onions and the orange juice really shines through. Total prep time was about 5 minutes, I let them marinate for about 5 hours, then tossed them on the grill with the meat. Delish!

View recipe after the jump.

Balsamic-Marinated Red Onions
Adapted from The Summer House Cookbook by
Debra Ponzek and Geralyn Delaney Graham
Serves 4

2 red onions, cut into 1/4 inch thick slices
3/4 cup balsamic vinegar
2 tbs. sugar
Grated zest of 1 orange
Juice of 1 orange
Salt and Pepper

1. Combine all ingredients in a medium bowl. (I used a flat pan so that the slices could lay flat.)

2. Cover with plastic wrap and refrigerate for at least 3 hours.

3. On a medium-hot grill, cook onions for 5 minutes on each side, or until they are tender but still hold their shape.

4. Season with salt and pepper.

Serve warm or at room temperature.

*** These could also be a great appitizer: Cut them up and serve on toasted bread with a little bit of goat cheese.

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