Verbena Caramelized Onion Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
 
CARAMELIZED ONION BALSAMIC CHICKEN
1 4 lb. chicken, cut up into 8 pieces                 
            MARINADE:       
Salt ground pepper to taste 
1/3 cup Verbena Caramelized Onion Balsamic Vinegar
1/2 cup low sodium chicken stock        
2 tsp Verbena Spanish Hojiblanca Olive Oil
1/2 cup dry white wine (optional)                 
3 cloves garlic, finely minced
1 Tbs fresh ginger root, grated or finely chopped
            VEGGIES:
4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
6 shallots, peeled and cut into wedges
1/2 lb. brussels sprouts, cleaned with bottoms trimmed
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum.
3. Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish. Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables. Add stock and wine to pan. Season generously with salt and pepper.
4. Bake for 1 to 1/4 hours. After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.
 
 
 
 
BALSAMIC ONION MARMALADE
Ingredients
1 Tbsp Verbena Greek Kalamata Olive Oil
4 white onions, thinly sliced (about 8 cups)
2 generous pinches Kosher salt
10 grinds fresh black pepper
1/2 cup sugar
2/3 Cup Verbena Caramelized Onion balsamic vinegar
DIRECTIONS:
Heat olive oil in a large skillet over medium heat for 2 minutes.
Add the onions, salt and pepper and cook, while stirring occasionally, for 20 minutes until the onions are soft.
Add the sugar and reduce the heat to medium-low. Cook the onions, stirring frequently, for 10 minutes.
Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for one hour until they are very soft and dry. Serve warm or at room temperature.