These balsamic caramelized onions go very well with the Roasted Duck with Raspberry Sauce, as well as on burgers, with cheese, on toast, just about anywhere – they are sweet and tart at the same time.
Yes, these are a little time consuming, but well worth the effort. I prefer making mine on the stovetop, but you can use your crockpot to make them, or even the Instant Pot can lend a hand if you are in a hurry. Make a lot of these and freeze them in individual servings. Then you can defrost them and have them when you want them.
What Kind of Onions
When I made this, I happened to have yellow onions on hand. They would be a little sweeter with red onions, or you could add sliced garlic or sliced shallots for even more flavor.
If you are doing this on the stovetop, low and slow is the way to go. You don’t want the heat too high or the onions will burn. You will want to stir them occasionally so everyone gets a chance to be on the heat and swim in the butter. If you are lucky and rendered some of the fat when you were prepping the duck, this is even better cooked in duck fat.
Is Balsamic Caramelized Onions a Condiment or a Side Dish?
It really depends on how much you like caramelized onions. I love them, so for me, it’s a side dish. But, I also love them on burgers with swiss cheese and sauteed mushrooms. These are great on a piece of toasted French bread as an appetizer, too, so don’t forget that.
I hope you make this soon. Leave a comment below and tell me how you liked it and what you changed to make it your own. Happy cooking!
Balsamic Caramelized Onions
- 2 Onions thinly sliced
- 2 tablespoons butter
- 1 teaspoon Olive oil
- 2 tablespoon Balsamic vinegar
- In a large saute pan, put the butter and olive oil. Let the butter melt and swirl the pan so the two fats mix together.
- Add the thinly sliced onion and let it cook down until the onions have turned almost brown about 20 minutes.
- When the onions are the correct color, add the vinegar and let it cook off so it is almost completely gone about 3 minutes.