Caramelized Onions with Lavender and Olive Tapenade

[Guest guest]

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.

 

 

 

" I gotta move

Put on my traveling shoes

Somebody's calling me now

Ain't you wondering why

From a wave of goodbye.

I'm the pilot, fly the space machine

Astral burners flaming in my gin

Light is flashin' come spin me away

Oh, baby won't you leave me a ray. "

Source: The Pilot by Blue Cheer