This makes the perfect topping for a nice rustic roll
or slice of Italian or French bread. Adapted from a
recipe
in Veggie Life 2004 issue
Caramelized Onions with Lavender and Olive Tapenade
3 tbls. olive oil
2 red onions, thinly sliced
1 tbl. water
2 tbls. balsamic vinegar
2 tsps. dried lavender flowers, crushed
3/4 cup black or green olives, finely chopped
1 tbl. diced pimento
sea salt & pepper to taste
Warm oil in a large skillet over medium heat.
Add onions and water and saute, stirring frequently
for
10 to 15 minutes, until golden brown.
Remove fro heatand stir in vinegar and lavender, let
cool.
Stir in pimento, olives, salt & pepper.
Serve with some good bread.
Come join us for an enlightening culinary experience.
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