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Balsamic Onions Recipe-13255

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I rely on these sweet, caramel onions as a secret ingredient and staple condiment. I use them wherever onions are called for in a recipe. The soft, delicious texture of the balsamic onions gives any dish instant depth and a complex flavor. They will add an extra flavor to meat or poultry dishes and they’re terrific served on the side with scrambled eggs. On a practical level, you save time by making up a batch of these as you won’t have to take extra time to cook onions every time they are needed. I always make more than I need as they will keep in the fridge for months.

Yield: Makes 3½ cups


  • 4 large onions
  • 1 tablespoon margarine
  • 4 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • ¼ teaspoon sea salt

Tools and Equipment:

  • Large saucepan
  • Stirrer
  • Knife
  • Cutting board


1. Peel the onions and slice them in half from top to bottom. Trim the top and bottom of each half.

2. Cut the onion halves into chunks by cutting at right angles to the original cut. Make the pieces as consistently sized as possible so they will cook evenly. A medium-sized onion can be cut into pieces of about ¼ inch.

3. Set a large saucepan on the stove over medium-high heat and let it warm up. Add the margarine to the pan. When the margarine melts and begins to bubble, add the onions. Stir the onions so that they are well coated. Cook for about 5 minutes or until the onions begin to sweat (look glossy).

4. Add the balsamic vinegar, sugar, and salt.

5. Continue cooking on low heat for about 15 to 20 minutes until the onions have softened, stirring occasionally.

6. Take the pan off the heat and serve warm. If making ahead, allow the onions to cool and then store them in an airtight container in the fridge.


Shopping List:

Large onions


Balsamic vinegar


Sea salt

© 2007 Eat Like a Millionaire Omnimedia, Inc.

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 14 servings.

31kcal (2%)
11mg (1%)
3mg (5%)
8mcg RAE (0%)
0mg (0%)
46mg (2%)
0g (1%)
1g (1%)
0mg (1%)

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