Balsamic Onions

This is fantastic on steaks and burgers, or on top of goat or gorgonozla cheese on toast.

3 1/2 cups balsamic vinegar
1/2 cup sugar
3-lbs. roasted red onions* [see below]

Place the vinegar and sugar in a medium-sized saucepan and cook over medium-high heat until reduced by half, about 20 minutes. Add the roasted red onions and cook until syrupy, about 10 minutes.

Use immediately, or cover and refrigerate up to 1 week.

Makes about 1 1/2 to 2 cups.

* * * * * * * *

Roasted Red Onions:

Ingredients for roasted red onions:
3-lbs. red onions, peeled and cut into 1/2-inch dice (about 4-5 onions)
3 T vegetable or canola oil
1 T kosher salt
1 T plus 1/2 teaspoon black pepper

Making the roasted red onions:

Preheat the over to 500 degrees F.

Place all the ingredients on a baking sheet and toss to combine. Transfer to the oven and roast until translucent, about 40 minutes, stirring occasionally to prevent blackening.

Use immediately, or cover and refrigerate up to 3 days.