“It’s like candied dirt in the most wonderful way.”

~Eliza, my sweet polished stone.

She has a way with words.
I’m so blessed with my friends.

Of course this recipe has a story behind it. Yes, of course.
This time, though, the story has two parts; two people; and two sources of joy (in addition to the pure delight the roasted, sweet flavors provide).

Months ago I was stranded at the auto dealership, in the midst of maintenance.
The kind shuttle driver offered to drive me home.
Despite the lovely atmosphere of the sales/service department waiting room, my preference tends towards spending hours at home.
So, I took him up on the offer.
As we drove through town, we really connected.
Sweet, sweet man.
I learned so much about him, and he learned just as much about me.
So, I baked him cookies.
I called him up to bring me back to the service center a few hours later.
Then, I learned of his adoration of onions.
So, I decided to roast a batch for him.
I did. And, the next day he came to pick up his treat, with his giant smile and laughter.
“Thanks, honey!”
I’m so glad to have met this man.

So, that was the inspiration for the recipe – well, at least the catalyst to the creation.

I’d actually been thinking about this sweet and sour amalgamation for some time, and this gave me the excuse to make it happen: Balsamic Lime Roasted Onions (pearl onions – wowza).

Part II:

My dearest Eliza came over and taste-tested the onions.
I am magnified and melted by her response and description:

“It’s like candied dirt in the most wonderful way.”

Yes, honey pie. It is.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Balsamic Lime Roasted Onions

4 Tbs. butter
1 lb. pearl onions
1/4 cup balsamic vinegar
1 Tbs. sugar
sea salt and pepper
juice and zest of 1 lime

Preheat the oven to 425 degrees.

Using your fingers, pull off the outer, thin and flaky onion out skins the best you can, without breaking into the onion.
Transfer the gently peeled onions to an oven safe dish, along with the butter and a generous amount of salt and pepper.
Roast, covered, for about 30 minutes.

Stir and add the balsamic vinegar and sugar.

Continue to roast for another 15 minutes.

Then, stirring again, uncover and roast until the liquid has evaporated and the butter has been “sucked up” and the vinegar and sugar have reduced to a thick syrup.

Stir in the lime juice and transfer to a serving dish, topping with the fresh lime zest.

Serve while warm and juicy.