Roasted onions and grapes in balsamic vinegar

Posted by ljmacphee on April 17, 2007 under Side Dishes |

I first ran across a version of this on Epicurious as an accompaniment to quail. I find it works well with any rich meat like duck or ham. I’ve also simplified it a fair bit.

2 jars ( 10oz each) boiled onions {or boil your own, for the truly motivated }
1 pound black or red grapes, separated from the stems { seedless }
1 Tablespoon fresh thyme
2 Tablespoons melted butter
1/2 cup balsamic vinegar
1 Tablespoon honey

Put all the ingredients into a bowl and marinate for several hours or overnight if you can.

Roast in a baking dish @350′ for ~30 minutes till heated through, stirring occasionally.

Drain off excess liquid prior to serving.

It is said that in Blue Hill, Nebraska, no female wearing a hat that would scare a timid person can be seen in public eating onions.