Bacon Wrapped Onions w/ Balsamic Glaze

 I don't think side items get enough credit.  Sometimes they definitely are the star of the show/plate.  Tonight was one of times.  A little back story, when Byrd and I started dating she swore the only thing she could cook was spaghetti sauce. At first I believed her, I had no reason not to, I did most of the cooking when we dined at our respective houses.  When she did, it was spaghetti.  I was ok with this, hers is delicious.  Then one night she told me we were going to have steaks and bacon wrapped onions.  Yes bacon wrapped onions.  I am pretty sure this is when I fell in love.  She stills says she couldn't cook before we met, I don't believe her as much now.  With that being said we used to eat these all the time, but like somethings you eat to often you stop cooking them in order to try new things.  Well they made a come back tonight.  I was glad to see/eat them.  A very simple delicious treat.

To prepare the onion, skin them, but don't cut off the ends.
Then quarter the onion.  Each quarter will give you 3 perfect size wedges.
Wrap the wedges in bacon and secure with a toothpick.
Then cut the end of the onion wedge off.
Place on a baking sheet, lined with tin foil.
Drizzle with a generous amount of balsamic glaze.  If your local grocer doesn't carry a balsamic glaze, buy a cheap balsamic vinegar, put it over medium/low to  reduce by 1/2.  It will become the consistency of syrup, and the flavor is very concentrated.

As a side three per person works out well, although I always want more than we make.

Bake in a 450 degree oven for 15 minutes then flip them.  Back in for another 10-15 minutes depending on the thickness of your bacon.  We used a rather thick slice so it took about 35 minutes total.  When the bacon is crisp they are done.

A great side item, tonight we served them with a NY strip and a spinach salad.

It was a great meal, but I would have shared a steak in order to have twice as many onions.  I am glad Byrd brought these up for a side item, they are very versatile and can go with just about anything, but also it was a great taste down memory lane.