← Back to Search Results
Balsamic Onions

Photo by:
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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.

Notes

Shopping List:

Large onions

Margarine

Balsamic vinegar

Sugar

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%)
68mg
5mg
1g
3g
1g
5g
0mg (0%)
46mg (2%)
0g (1%)
1g (1%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
big-fat-cookies Big Fat Cookies
by Elinor Klivans
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-provence-cookbook The Provence Cookbook
by Patricia Wells
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
spice Spice
by Ana Sortun
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?