Caramelized Balsamic Onions

This recipe is excellent on Burgers or BBQ steak.
3 medium onions, cut in thin wedges
3 Tbsp olive oil
1 Tbsp white sugar
3 Tbsp VE Dark Balsamic Vinegar
3 Tbsp water
VE Sea Salt & Pepper, to taste

Sauté onions for 5 minutes. Sprinkle with sugar, add VE Balsamic Vinegar, water and continue to cook another 5 minutes. Add salt & pepper to taste. May be served warm or cold.

Balsamic Glazed Chicken Breasts

Serves 6

6 chicken breasts, boneless, skinless
VE Sea Salt & VE Pepper to taste
1 Tbsp olive oil
1/2 cup VE Dark Balsamic Vinegar
2 tsp VE Poultry Seasoning
2 tsp honey

1. Rub chicken breasts with olive oil then sprinkle with Poultry Seasoning. Coarsely grind VE Sea Salt & VE Pepper on each side.
2. Cook chicken breasts on medium heat until browned on each side. Remove from heat and set chicken aside.
3. Pour VE Dark Balsamic Vinegar in small saucepan, bring to a boil. Boil for 4 minutes or until the vinegar has reduced by half (the vinegar will be slightly syrupy). Remove from heat and stir in honey.
4. Use a basting brush, brush the Balsamic Glaze over the chicken breasts.*
5. Bake chicken at 400°F for 10 minutes.

*Note: If you are preparing this in advance you may prepare the chicken up to this point, then cover and refrigerate until ready to cook.