1 1/2 tablespoons butter
2 large or 3 small to medium red onions (about 1 pound), thinly sliced
1 teaspoon balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1 head cauliflower separated into florets
2 tablespoons toasted pine nuts
Put butter in a heavy bottomed skillet over medium heat. Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes. The longer the onion cooks the more frequently it needs to be stirred. Add balsamic vinegar, salt and pepper. Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes. Meanwhile, steam 12 to 15 minutes or microwave 8 to 10 minutes the cauliflower until tender but still firm. Put cauliflower on a platter and top with caramelized onions. Sprinkle with pine nuts. Serves 4 to 6.
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