Holiday Recipe Guide 2009

Todd Baliman, Kimball, NE

3 T extra-virgin olive oil

2 med red onions, sliced 1/4 inch thick

Salt and pepper to taste

1 T honey

1 T balsamic vinegar

Freshly ground pepper

4 – 6 oz fresh chorizo sausages, pricked all over with a fork

4 – 6” pieces of baguette, split and toasted

12 large cilantro sprigs

4 lemon wedges, for serving

In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes. Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.

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