Balsamic Caramelized Onions
Sweet and tangy, these balsamic caramelized onions have zero added sugar, digestive promoting qualities and are 100% delicious. Made with 2 simple ingredients: balsamic vinegar and your choice of onion, these are about to revolutionize your meal creation. Add them to almost any meal to give it an extra pang of flavorful class!
We all have menu buzz words. You know, those words you see on a menu that immediately draw your eye, and weigh heavily in deciding your order. I have a few, but caramelized onions are absolutely at the top of the list! Even better, balsamic caramelized! I used to think caramelized onions were fancy, complicated and required brown sugar to make. But these balsamic caramelized onions are so simply and easy to make, and just take a lot of slicing, and a bit of patience to make.
I am all about keeping a variety of homemade condiments in my fridge to give any quick, simple meal and extra boost of flavor and complexity. Balsamic caramelized onions keep well in the fridge, and are so easy to make in a big batch so you can have them all. the. time. #haveyourfoodbuzzwordseverydamnday.
Hot tip: I highly recommend either getting onion goggles or wearing some good old swimming goggles while preparing the onions for this recipe! Trust me, it’ll save you a lot of tears…
Ingredient Fun Facts:
- balsamic vinegar: acetic acid makes up the base of this vinegar, and contains strands of probiotic bacteria that promote healthy digestion and bacterial gut health. Packed with anti-oxidant nutrients as well, balsamic vinegar is a wondrously healthy additive to incorporate into your diet, from salads to braised meats!
- onions: raw onions have a long list of health benefits. Unfortunately cooking them down completely does remove a lot of the added health benefits, but on the bright side, that doesn’t make them any less delicious!
How to Make Balsamic Caramelized Onions:
1. Using a sharp knife, cut off the ends of each onion and remove the outer skin. Then cut the onions in half, slice (working from end to end) and cut in half again until you have about 8 cups of sliced onion*. Set aside in a bowl
2. Heat the olive oil to a medium heat in a large frying pan or soup pot (enough to accommodate all the onions comfortably). When a drip of water sizzles in the oil, add the slices onions to the pan and toss in the oil
3. Spread the onions into an even layer and press them down with the back of a spatula. Always reform the layer to get as much surface contact area between the onions and the bottom of the pan as possible. Cover with a lid and let cook for 3 minutes. Then stir the onions, reform the layer, and cover for another 3 minutes until the onions begin to turn translucent
4. Uncover, stir the onions and let cook until they begin to brown a bit.
5. Once the onions begin to brown, increase the heat slightly. Pour the balsamic vinegar across the onions and stir and press the onions down to submerge as much as possible in the vinegar
6. Let the onions cook undisturbed for 5 minute intervals to create caramelization. Each time you stir and flip the onions, scrape some of the residue on the bottom of the pan and reincorporate it into the onions
7. Repeat this process for 15-20 minutes until the onions are all caramelized, dark and gooey in appearance. Remove from heat and let cool, then transfer to a jar.
8. Store in the refrigerator for up to 1 month
Some Ways I Use Balsamic Caramelized Onions:
on eggs, with kale! I eat this like, almost every day…
avocado toast
pizza (🤤) or grilled cheese
in salads
on a burger
mixed into hummus or black bean dip
Balsamic Caramelized Onions
Ingredients:
- 8 cups onions (I prefer vidalia or red)
- 1/3 cup balsamic vinegar
- 2-3 tbsp olive oil (for cooking)
- a few pinches of salt
Instructions:
- Using a sharp knife, cut off the ends of each onion and remove the outer skin. Then cut the onions in half, slice (working from end to end) and cut in half again until you have about 8 cups of sliced onion*. Set aside in a bowl
- Heat the olive oil to a medium heat in a large frying pan or soup pot (enough to accommodate all the onions comfortably). When a drip of water sizzles in the oil, add the slices onions to the pan and toss in the oil
- Spread the onions into an even layer and press them down with the back of a spatula. Always reform the layer to get as much surface contact area between the onions and the bottom of the pan as possible. Cover with a lid and let cook for 3 minutes. Then stir the onions, reform the layer, and cover for another 3 minutes until the onions begin to turn translucent
- Uncover, stir the onions and let cook until they begin to brown a bit.
- Once the onions begin to brown, increase the heat slightly. Pour the balsamic vinegar across the onions and stir and press the onions down to submerge as much as possible in the vinegar
- Let the onions cook undisturbed for 5 minute intervals to create caramelization. Each time you stir and flip the onions, scrape some of the residue on the bottom of the pan and reincorporate it into the onions
- Repeat this process for 15-20 minutes until the onions are all caramelized, dark and gooey in appearance. Salt to taste.
- Remove from heat and let cool, then transfer to a jar. Store in the refrigerator for up to 1 month
