Sherry Vinegar

Yes, Virginia, there IS Sherry Vinegar and Guglielmo has it. A short while ago, I was looking for Sherry Vinegar for a recipe I wanted to test. I couldn't find it anywhere; major supermarkets, specialty stores, and not even Joe. Then Virginia came in the tasting room and asked if the winery carried it. Determination eventually turned to success and now,  we do. Made from sherry wine by the people in Spain who make sherry wine,  it has very unusual flavors and is Spains answer to Italian balsamic vinegar. Look for more information later in a separate page: for now just a simple recipe for sherried onions - roasted and glazed with sherry vinegar, great over a steak. Or, make yourself famous with these onions and mushrooms on a hamburger.They are so good, you could serve them as a side dish for many things - try them and then let your imagination go wild.

INGREDIENTS
1 large white or small bunch of cipollini onions
3 tablespoons olive oil
1 teaspoon fresh thyme leaves
1/4 cup sherry vinegar
1/4 cup sherry wine
1 teaspoon brown sugar

METHOD
Preheat the oven to 425 degrees. Cut the onion in half and slice thinly. In a large sauce pan, bring several cups of water to a boil and add the sliced onions. Boil for 3-4 minutes until tender.

Drain the onions and place them in a baking dish with the vinegar, sugar, olive oil and thyme. Bake uncovered for 12 minutes. Remove the onions from the baking dish to a skillet and add the 1/4 cup of sherry. Saute until the lquid is absorbed and the onions begin browning. Serve and enjoy.