Balsamic Caramelized Sweet Onions

1 cup balsamic vinegar

2 large sweet onions, skinned and cut in half crosswise

2 tbls butter or margarine

1 cup walnut halves

1/4 cup firmly packed brown sugar

1/4 cup chopped sweet red pepper

1/4 cup chopped sweet yellow pepper

1 to 1 1/2 tsp ground red pepper

Bring vinegar to a boil in a cast-iron skillet over medium high heat.

Remove from heat; place onions, cut side down, in skillet.

Bake at 400 degrees for 55-60 minutes or until onions are tender and vinegar turns the color of dark chocolate.

Melt butter in a skillet over medium heat; add walnuts, and cook 2 minutes, stirring often. Add sugar and next 3 ingredients; cook, stirring often, until mixture is bubbly.

Place an onion half, cut side up, on each plat. Sprinkle walnut mixture evenly around onions; drizzle with vinegar.

Yield: 4 servings.

My notes. I almost always sub pecans for walnuts because they taste better and do not turn bitter as walnuts often can.

Watch that red pepper figure. It struck me as rather high, and I reduced it to 1/2 tsp, which proved to be more than enough.

All in all, an interesting side dish.