This recipe is a freakin' summer grilling hero. It's my go-to for everything from marinated mushrooms to veggie burgers. And let's be real, I may or may not always have a stash in the freezer for a vegan condiment emergency. Don't judge, it's just that good.
INGREDIENTS
- 4 yellow onions, peeled and cut into 1/4-inch thick rings
- Extra virgin olive oil to brush on onions
- Kosher salt and black pepper, to taste
- 1/2 cup dry sherry
- 2 teaspoons red pepper flakes
- 2 teaspoons minced fresh rosemary leaves
- 1/2 cup apple cider vinegar
- 2 cups packed light brown sugar
- 1 cup Garlic Confit , strained (recipe follows)
Garlic Confit
Place 1 cup of garlic cloves in a shallow pan and add enough extra virgin olive oil to cover (Approx.1/2 cup). Cover with aluminum foil tightly and roast in the oven at 300 degrees for 20-30 minutes, until golden brown.
METHOD
Brush the onion rings with olive oil and season with salt and pepper, keeping the rings intact.
Grill the onion rings for 3 to 5 minutes until they are golden brown.
Turn them over and grill for another 3 to 5 minutes until golden brown.
In a saucepan over medium-high heat, place the onions, sherry, red pepper flakes, and rosemary and bring to a simmer.
Continue to cook, stirring occasionally, until almost all of the liquid is gone.
Add the apple cider vinegar and sugar, adjust heat, and boil, stirring frequently, until the bubbles get large and there is about 1/4 cup of liquid left.
Remove from the heat.
Fold in the Garlic Confit and season with salt and pepper.