Balsamic and Majani Tea Caramelized Onions

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.