Balsamic Caramelized Onions – a Condiment or Side

These go great with Roast Duck, burgers, toast or anywhere you like onions.
Balsamic Caramelized Onions

Last Updated on June 11, 2022

Balsamic Caramelized Onions


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!

Overnight Method of Caramelizing Onions

If you do not want to spend time doing this on the stovetop, you can do this very easily in a slow cooker or crockpot. Simply put the ingredients in, set it on low for 12 hours then continue uncovered for another three hours or until most of the liquid has evaporated. I use this method for my Alsatian Caramelized Onion Pizza. These Balsamic ones would be great for that also.

Balsamic Caramelized Onions

Balsamic Caramelized Onions

These go great with Roast Duck, burgers, toast or anywhere you like onions.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: French
Difficulty: Easy
Servings (slide to adjust): 4
Calories: 77kcal

Ingredients

  • 2 Onions, thinly sliced
  • 2 tablespoons butter
  • 1 teaspoon Olive oil
  • 2 tablespoon Balsamic vinegar
Ingredients necessary for the recipe step are in italic.

Instructions

  • 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.

Notes

You can make this vegan buy omitting the butter and using olive oil instead.  Enjoy!

Nutrition

Calories: 77kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 2mgPotassium: 72mgFiber: 1gSugar: 2g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

One Response to Balsamic Caramelized Onions – a Condiment or Side

  1. Natalie says:

    5 stars
    WOW! I have always loved onions. Each day when I finish my daily duties I usually slice them and eat it with plantain chips. One could say I was addicted to onions… Reading this article to the end, I was so impressed. It is nice you shared light on the topic. I thought I was alone. Thanks, Amigo!