Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! Note: This recipe requires advance preparation.
1 cup balsamic vinegar
5 tablespoons brown sugar
½ teaspoon salt
1/4 teaspoon ground habanero chile
1/4 teaspoon freshly ground black pepper
6 medium yellow onions, cut in half lengthwise, with papery outer skin left intact
In a mixing bowl, add the vinegar along with 1 ½ cups water and whisk to combine. Add the sugar, salt, chile, and pepper and mix well.
Pour the marinade into a deep glass or ceramic baking pan. Arrange onion halves, cut-side down, in marinade and refrigerate overnight.
Preheat the oven to 375 degrees and bake the onions, uncovered, for approximately 1 hour, or until cut side of onions have glazed a dark brown.