We’ve been loving our Misfit Market weekly deliveries, but I was starting to accumulate a stockpile of red onions. I used them in as many recipes as I could, but still had a lot and each weeks seemed to get more! I was determined to find a way to use them up and prove to hubby it could be done!
As we’ve just started eating a plant based diet, I’ve learned so much about veggies I didn’t know before. Onions in particular surprised me to learn they are packed with nutrients and antioxidants making them cancer fighting kung foo masters. Which is what we are shooting for here with my mother’s cancer treatment. They also contain 10% of the recommended vitamin C, 2% of your calcium, , and 2% of your iron for the day! They are immune boosting and rich in vitamins K, B6 as well. Red onions are not only high in vitamins, but also in minerals. Folate, thiamin, calcium, magnesium, potassium, and manganese to be exact. Next time I see red onions on a dish I won’t say hold the onion- how about you?!
Caramelized onions are good on lots of things so that’s where my mind started to think about how to use up this pile of onions! I did a quick search and found a recipe I could start with as a foundation and adapt it to make it my own. We found it to be so delicious with just about anything you added it to, but this portobello mushroom and black bean burger was the bomb with a layer of marmalade, guac, sprouts, and roasted radish chips!
So here’s what I did:
- 3 TBSP Avocado Oil
- 6 Red Onions, sliced fine
- 3 Yellow Onions, Chopped Fine
- 2 Shallots, minced
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 3/4 Cup Balsamic Vinegar
- 1 Cup Red Wine Vinegar
- 1/2 Cup Apple Cider Vinegar
- 3/4 Cup Organic Brown Coconut Sugar
- 1 Cinnamon Stick
- 3 Bay Leaves
- In a food processor, slice the red onion thin. Then dice the yellow onion and shallots. (I used my food processor for all of it and just dumped it all straight into the pan.)
- In a ceramic skillet on medium low heat add all onions and coat with the heated oil and season with salt & pepper. Cover and simmer for 30 minutes until the onions have softened, but don’t allow them to brown.
- In a medium bowl, combine the balsamic vinegar, red wine vinegar, apple cider vinegar, and brown coconut sugar until well combined. Add the mixture to the pan along with cinnamon stick, and bay leaves. Stir until well combined and leave uncovered on low for another hour to 90 minutes until all of the liquid is absorbed and the onions are a dark burgundy color.
- Be sure to keep a close eye on it the last 30 minutes as the liquid gets fully absorbed to prevent the onions from burning.
- Allow to cool completely and then put into any airtight container. It will keep refrigerated for a very long time and the taste intensifies as it sits.
This is a great way to use up those red onions and have a condiment on hand for future use! Great for last minute guest snack or for those holiday gatherings!