Balsamic Cream Sauce

When my teenagers were little, I thought I was such an amazing mom.  I made sure they had three good meals each day.  Breakfast might have been oatmeal, or Magic Muffins, made from the recipe on the Malt-O-Meal box.  Lunch was a rotation of grilled cheese, bologna and cheese, fried egg, and peanut butter sandwiches with the occasional fish stick or hot dog mixed in, accompanied by fruit and carrot sticks.  Dinner was always the big meal of the day, and you could bet part of it came from a box.  Hamburger helper, canned fruit, and a canned veggie covered all four food groups, and I was so proud of myself!

About five years ago I began to read posts on a once-popular cooking forum.  Most of these girls have successful food blogs with gorgeous pictures, and they sure don’t use canned or boxed food!  I learned a lot from their posts, and have tried some new foods, ingredients, and techniques because of their posts and conversations I’ve had with them.

One ingredient I have learned to appreciate love is balsamic vinegar, and this is one of my favorite ways to use it.  I’ve used this sauce to top roasted meat, and I’ve used it on pasta.  It’s versatile and YUMMY!   I’ve even made it without adding the cheese, which alters the flavor but doesn’t make it awful.


Balsamic Cream Sauce


2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar

2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese
Heat olive oil and butter in a saucepan over medium-low heat.
Stir in the onion and cook until it has caramelized to a dark, golden brown, about 15 minutes.
Stir in the balsamic vinegar, and cook for 1 minutes before stirring in the chicken bouillon and cream.
Bring to a simmer, then remove from heat and stir in the Parmesan cheese until melted.

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