French Onion Soup Pesto

Heat olive oil in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for about 25-30 minutes, or until deeply caramelized and golden brown. Add minced garlic during the last 5 minutes of cooking, stirring to prevent burning.

Remove caramelized onions and garlic from heat and let cool slightly.

In a food processor, combine the cooled caramelized onions and garlic, toasted pine nuts, Parmesan cheese, fresh thyme leaves, and optional balsamic vinegar.

Pulse the mixture until a coarse paste forms. While the food processor is running, slowly drizzle in the remaining olive oil until the pesto reaches your desired consistency.

Season with salt and black pepper to taste. Adjust seasoning as needed.

Serve immediately over your favorite pasta, grilled vegetables, or as a spread.