Recipe Library
Caramelized Balsamic Onions
Buttery onions roast until meltingly soft, their edges turning deep amber in a glossy balsamic and wine glaze. Sweet, tangy, and rich, they bring a silky depth that elevates any plate.
- Total
- 1 hr 15 min
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 1
Nutrition per Serving
- Calories
- 81
- Protein
- 1g
- Carbs
- 9g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 6g
- Sodium
- 116mg
Ingredients
- 2 tbsp butter, melted
- 1 tbsp olive oil
- 1/3 cup balsamic vinegar
- 2 tbsp dry white wine, reduced-sodium chicken broth or water
- 1 tbsp sugar
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 4 medium yellow onions (about 1 1/2 pounds total)
- 1 bunch Fresh thyme leaves
Instructions
- Preheat oven to 425 degrees F. Combine butter and olive oil in 3-quart rectangular baking dish. Whisk in vinegar, wine (or broth or water), sugar, salt and pepper. Set aside.
- Peel off papery outer layers of onions, but do not cut off either end. Cut onions in half from stem through root end. Place onions in dish, cut-sides up. Cover loosely with foil and bake for 30 minutes.
- Remove foil. Using tongs, carefully turn onions over to cut-sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut-sides up. If desired, sprinkle with fresh thyme.