Balsamic Caramelized Onions with Raisins & Pine Nuts

This wonderful madness is a version of Stephanie O'Dea's crock pot adaptation of  Cooking Light's January 2008 Sweet & Sour Caramelized Onions.  After eating the  pictured bowlful, there is about a pint of oozing gooey deliciousness left. Suddenly, I have a vision of a pizza made with caramelized onions, goat cheese, basil, and apples or pears all drizzled with the balsamic sauce. There is no oven. Even if there is an oven, who has the energy to make a batch of bread machine pizza dough?  Not me. (Note: for complete sensory emotional impact start humming "That's What Friend's are For" now.)

"The Vision"

Here's to you, Mrs. "TreeBeard"

Mr. "TreeBeard" (his chosen user name) and friends are still at Nerd Fest imagining they are being "harrassed" (sic) by women of science everywhere who desire their "essense" (sic).  Mrs. "TreeBeard",  blissfully alone with the children for the last 3 days, has mentioned, at least 3 times, that she loves caramelized onions.  She has an oven, a bread machine, fresh garden basil, very cool canning implements and a wicked cardamon pod stash.  Hmmmm... Cardamon and canning tools are needed later this week... but I digress.   Calls are made.  I arrive with the onions, a leftover Fujii apple, and an 8 oz log of Chevre.  I leave satisfied, tummy full of pizza, with a bag of cardamon pods and some much needed canning implements. Now, that's what friends are for.

Winner, Loser or Meh

Too.Good.For.Words. Don't think this will stop me.  Here are some words.  Fabulous!  These are great all by themselves, as a holiday side dish, or as a pizza topping.  If you don't have the time, energy, or any friends who can help you with pizza, don't worry.  Just make yourself a little appetizer of these onions over goat cheese and Roasted Garlic slathered crostini.  I'm noshing on some right now.

Recipe

I used a 6 quart crock pot for this, but anything 4 quarts or more will work.

Ingredients:

• 2 large Vidalia onions (or other sweet onion), peeled, chopped into 1/8ths OR 30 oz pearl onions, end chopped, peeled  (this takes more time than any self respecting crack pot crock potter can handle, so just use the Vidalias)
• 2 Tbls balsamic vinegar
• 1 Tbls sugar
• 1/4 tsp salt (I used Kosher)
• 1/4 tsp pepper
  
• 1 Tbls butter
• 1/4 cup pine nuts
• 1/2 cup raisins
  

Dump it all in the crock, stir. Cover.  Cook on high for 3-4 hours or low for 7-8.  Stir every hour or so.  (I did mine on high for 4 hours.)