Dehydrated Balsamic Onions Food

BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

PAN SEARED STEAKS WITH BALSAMIC ONIONS

Steps:

• Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
• Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
• Add remaining oil to skillet & adjust flame to medium high.
• Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
• Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
• Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
• Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
• Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.

ROSEMARY-BALSAMIC ONIONS

Steps:

• In a large skillet, heat the olive oil. Add the onions, season lightly with salt and pepper and cook over moderate heat until they start to soften, about 5 minutes. Add the rosemary and continue cooking the onions until very soft and just starting to brown, about 10 minutes longer.
• Add the balsamic vinegar and soy sauce and cook just until the liquid is mostly evaporated, about 1 minute. Remove the rosemary sprig and serve.

SUN-DRIED-TOMATO BURGERS WITH BALSAMIC-GLAZED ONIONS

Steps:

• Line large baking sheet with parchment paper. Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Form mixture into 8 patties. Transfer patties to prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep chilled.)
• Prepare barbecue (medium-high heat). Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat. Add sliced onions and sauté until soft and starting to brown, about 10 minutes. Add balsamic vinegar. Sprinkle with salt and pepper. Simmer until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat. (Can be prepared 1 hour ahead. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes before serving.)
• Grill burgers until cooked through, about 5 minutes per side. Place 1 burger on bottom half of each bun. Top with onions and bun tops and serve.

DEHYDRATED BALSAMIC ONIONS

Steps:

• Separate onion slices into rings. In a small bowl, combine onion, vinegar and oil; toss to mix. Season with salt and pepper. Marinate at room temperature for 2 hours. Remove onion rings and place them in a single layer on a nonstick drying sheet. Reserve any marinating juices for garnish. Place in dehydrator set at 105 degrees until tender and still slightly moist, about 2 1/2 hours. Remove, and set aside.