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Spread Balsamic Four Onion

Spread Balsamic Four Onion

  • $ 9.99

Four different onions caramelized with balsamic vinegar, sugar and a special blend of spices complement an endless list of dishes. 8 oz.

Suggested Uses: Serve with beef, chicken, fish, and shellfish and with grilled vegetables. Mix into sour cream for a fantastic dip. Enliven a plain chicken salad. Add to balsamic dressings and meatloaf mixtures. Spread on sandwiches.

Ingredients: onions (yellow onion, leeks, shallots, red onion) sugar, balsamic vinegar, raisin, less than 2% of: vegetables and concentrated vegetables (carrots, celery, onion, tomato), yeast extract, salt, maltodextrin, canola oil, natural flavor, barley malt extract, dried onion, dried potato, dried garlic, spices, modified foodstarch, orange peel.

Nutritional Information: Serving Size 1 Tbsp (15g), Servings Per Container: about 19 Calories 20, Fat Cal. 0, Total Fat 0g (0% DV), Sat Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 45mg (1% DV), Total Carb. 6g (2% DV), Fiber 0g (0% DV), Sugars 4g, Protein 0g, Vitamin A (2% DV), Vitamin C (2% DV), Calcium (0% DV), Iron 02% DV). Percent Daily Values are based on a 2,000 calorie diet.


balsamic four onion dip
¹⁄³ cup The Gracious Gourmet® Balsamic Four Onion Spread
¹⁄³ cup whipped cream cheese (from a tub)
2 tablespoons dairy sour cream
Assorted crackers and crudites
Combine Balsamic Four Onion Spread, cream cheese and sour cream; stir together with a whisk to combine. Cover and refrigerate 30 minutes to blend flavors. Makes about ¾ cup dip.

balsamic four onion & cheese tortilla roll-ups
2 flour tortillas (8-inch size)
¼ cup (about 2 oz.) goat cheese or Brie, softened
6 tablespoons The Gracious Gourmet® Four Onion Spread
2 tablespoons minced pecans
Spread each tortilla with 2 tablespoons goat cheese or Brie. Spread thin layer of 3 tablespoons Four Onion Spread on top. Sprinkle 1 tablespoon pecans on top. Roll up tightly*; with serrated knife, slice into ¾ inch rounds. Makes 14 to 16 appetizers (allow 3 to 4 per serving). *Roll-ups can be made
ahead: wrap each rolled-up tortilla individually in plastic wrap and chill.

balsamic four onion turkey burgers
1 pound ground turkey (7% fat)
¹⁄³ cup The Gracious Gourmet® Balsamic Four Onion Spread
½ teaspoon salt
freshly ground black pepper
4 ciabatta rolls or hamburger buns, sliced
Gently combine ground turkey, Balsamic Four Onion Spread, salt and pepper. Form into 4 patties. Grill or broil 3-4 minutes per side, turning once. Serve in rolls. Makes 4 servings.

dolly’s delicious meatballs
½ pound ground beef
½ pound ground veal
½ ground pork
1 hamburger bun
½ cup milk
3 tablespoons finely minced flat leaved parsley
1 egg
1 teaspoon salt
½ teaspoon ground pepper
¾ jar of The Gracious Gourmet® Balsamic Four Onion Spread
Soak the hamburger bun in milk and then mix well with the parsley, egg, salt, pepper and Balsamic Four Onion Spread. Combine this thoroughly with all of the meat. Form into small meatballs, the size of walnuts. Bake in a preheated 350°F oven for about 10–15 minutes until done. Delicious
served warm on toothpicks for a cocktail party. Serve more of the Balsamic Four Onion Spread for dipping. Makes about 40 meatballs. A loyal friend of The Gracious Gourmet, Dolly Bellamy, developed this recipe

four cheese pizza with balsamic four onion spread
1 purchased, baked pizza crust (11-inch size) (14 oz.)
1 cup shredded Fontina cheese
¼ cup crumbled blue cheese
¼ cup The Gracious Gourmet® Balsamic Four Onion Spread
¼ cup grated Parmesan cheese
2 tablespoons grated Romano cheese
chopped fresh chives
Place pizza crust on baking sheet. Sprinkle Fontina cheese evenly on top of crust; top with blue cheese. Top with dollops of Balsamic Four Onion Spread. Sprinkle with Parmesan and Romano cheese. Bake at 450°F., for 10-12 minutes. Sprinkle with chives. Let stand 2 minutes; slice and serve. Makes 8 to 10 appetizers or 2 to 3 main dish servings.

moroccan lamb tagine
2 tablespoons extra virgin olive oil
3 tablespoons butter
3 pounds lamb stew meat, cut into 2-inch cubes
1 cup water
¾ cup The Gracious Gourmet Balsamic Four Onion Spread
pinch of stem saffron
salt and freshly ground black pepper
1 cup sliced onion
7 oz. dried apricots
¼ teaspoon ground cinnamon
hot, cooked rice or couscous
¼ cup slivered almonds, toasted
Heat 1 tablespoon oil and 1 tablespoon butter in 6 – 8 quart saucepan over medium-high heat. Add half of lamb; brown well. Remove lamb with slotted spoon; reserve. Add another tablespoon oil and tablespoon butter to saucepan; brown remaining lamb. Add reserved lamb, water, Balsamic Four Onion Spread and saffron; season generously with salt and pepper. Bring to a boil, reduce heat to low, cover, and cook ½ hour. Stir in sliced onion. Continue to cook about an hour, or until meat is tender. Remove lid, increase heat to medium, stir in cinnamon and cook, stirring frequently, until sauce is reduced by half. Taste and season with more salt and pepper, if desired. Stir in dried apricots and remaining butter; heat through. Serve over hot cooked rice; sprinkle each serving with almonds. (For best flavor, make a day ahead and refrigerate. Reheat and serve.) Makes 6 servings.

prosciutto panini with balsamic four onion
2 ciabatta sandwich rolls, sliced
¼ cup The Gracious Gourmet® Balsamic Four Onion Spread
4 thin slices prosciutto (2 oz.)
2 slices provolone cheese (2 oz.)
2 tablespoons roasted red bell pepper strips (bottled or homemade)
4 fresh basil leaves
Open sandwich rolls; spread 1 tablespoon Balsamic Four Onion Spread on inside of both halves. Layer prosciutto, cheese, roasted bell peppers and basil on bottom half of roll. Top with top half. Heat non-stick griddle or large skillet over medium-high heat. Place sandwiches on griddle; top with brick wrapped in aluminum foil (or place food cans in large skillet to weigh down sandwiches).
Cook 2-3 minutes, turn, weigh down with brick and cook another 2 minutes, or until roll is slightly crispy and cheese has melted. Slice and serve immediately. (Sandwiches can also be made in a panini press). Makes 2 servings.

balsamic four onion meat loaf
1½ pounds ground round
½ cup chopped green bell pepper
½ cup chopped fresh mushrooms (crimini, button, or shiitake)
½ cup rolled oats
½ cup The Gracious Gourmet® Balsamic Four Onion Spread
1 egg, beaten
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
Lightly mix all ingredients together. Pat into ungreased 9 x 5 x 3-inch loaf pan. Bake at 350°F., 50-60 minutes, or until cooked through. Drain juices. Unmold onto cutting board; let stand 5 minutes before serving. Makes 5 to 6 servings.

balsamic four onion glazed pork chops
2 tablespoons extra virgin olive oil
4 thick-cut center-cut pork chops (about 2 pounds)
Salt and freshly ground black pepper
²⁄³ cup The Gracious Gourmet® Balsamic Four Onion Spread Heat oil in large skillet over medium-high heat. Add pork chops, brown on each side. Season with salt and pepper. Reduce heat to low. Spread Balsamic Four Onion Spread on top of pork chops, cook 3 - 5 minutes, or until tender. Makes 4 servings.