4-6 large Red Onions
2 T Olive Oil
1 tsp dry mustard
1 tsp thyme or sage
1 tsp salt
1 tsp course ground pepper
1/4 cup balsalmic vinegar
1/4 cup brown sugar
Cut onions tops and bottoms off, slice from top to bottom into thin slices.
In 2 T olive oil, cook onion slices with cover on so they become soft and translucent, stir often.
With a fork, mix the dry mustard and thyme into the balsalmic vinegar and add to the onions. This keeps the seasonings mixed into the onions.
Continue cooking as the onions carmelize and the balsalmic thickens.
Taste, adjust flavors to your taste buds.
I love this served hot or cold on burgers, roast beef or turkey sandwiches, warm on a broiled steak, or served next to your scrambled eggs in the morning.
Update: August 2nd, 2010
Dennis just made grilled cheese sandwiches and they were so good! Sharp Cheddar cheese and onion marmalade- great match on Sheepherders Bread. Remember when making to put cheddar on both sides of the bread and the onoin marmalade in the center.
Cheese platter is in our future.