3 medium onions, thinly sliced may be red, white or a blend
2 tablespoons olive oil
1/4 cup Brown sugar
1 tablespoon full bodied black Kenyan tea leaves
1 tablespoon balsamic vinegar
Steep 1 tablespoon of full bodied black tea in ¾ cup of boiling water for 5 minutes. Strain and set aside. Thinly slice red and white onions. Cook over low heat in a small amount of oil until soft. Turn heat up to medium high and sprinkle in brown sugar. Cook until begins to color. Optionally add a touch of ginger or 5-spice powder. Add large splash of balsamic vinegar and the prepared 3x strength black tea and continue on medium a few minutes more, stirring constantly. Season with salt to taste.
Recipe by Cynthia Gold – Tea Sommelier at L’Espalier and Author of Culinary Tea: More than 150 Recipes Steeped in Tradition from around the World.