Balsamic Onions

Balsamic Onions

Have you ever tried to prepare balsamic onions at home? It’s really easy and your will get a very versatile side dish to come your meal and get some very tasty dishes.

I used this as onion salad for our first raclette this year but here some more suggestions:

  • a spoonful for your burgers and sandwiches
  • complete your cold meat or salad appetizers
  • while cooking you can add it to soups, casseroles, pasta sauces or braised dishes
  • serve it to boiling meat or other meat dishes

Prepare this in a big skillet to medium heat, and let the onions cook slowly avoiding burning. In this way the wine and sugars have time to get inside the onion layers and caramelize steadily. Don’t stir while cooking as you want them look attractive!

The quantity of sugar you will add is up to you, it depends on your taste and the way you will use it.

Caramelized onions will keep just fine in the fridge for around a week, but you can also freeze them or place them in jar and make pretty presents. For canning remember to place the bay leaf and the herbs of the side of the jar to make it look more beautiful and sterilize them.

I found that a mixture of yellow and red onions is delicious and looks really beautiful!

Balsamic onions

  • Servings: 8
  • Difficulty: easy
  • Print


You Need

  • 8-12 small onions (if possible a mixture of yellow and red onions)
  • 1 1/2 cup of white wine
  • 1-3 tablespoons brown sugar (for the raclette side dish I used only one)
  • 1 bay leaf
  • 4-8 savory or thyme springs (I used the winter savory, Satureja montana)
  • 1 teaspoon peppercorns
  • Salt to taste
  • 4 tablespoons balsamic vinegar


  1. Trim the tip and as less as possible of the root from the onions, cut them in half and remove the skins. Slice the onion vertically in wedges
  2. Add all the onions to the skillet add 1 cup of wine, sugar herbs, peppercorns and salt and cook slowly covered for about 20 minutes.
  3. Remove lid and cook until wine liquid is almost evaporated and onions begins to caramelize.
  4. When your onions have finished cooking, pour 1/4 cup wine. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up gently all the fond. Salt the onions to taste.
  5. Let them cool in the skillet and transfer to a serving dish or storage container.


Author: artandkitchen

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10 thoughts on “Balsamic Onions”

    1. Thanks a lot Bea for trying this simple side dish! I’m so happy you enjoyed it. I think this is perfect combination with pork chops, thanks for your suggestion!

  1. Simple and very good!!! I found these easy to prepare as you suggested, and was careful not to stir too much, worked like a dream. I used some as a side and have also found them good for adding to dishes. Thank you, a lovely recipe, well worth trying!!!

    1. Karen, thanks for your great review! I’m glad you loved this and this worked for you. Thanks a lot again for trying my recipes, I really appreciate this! HUGS!

  2. Hi, Arty. I used some beautiful red onions from a local farm and fresh French tarragon from the herb garden (unfortunately I don’t like thyme!) The caramelized onions were delicious on homemade rustic bread and equally good on scrambled eggs! I added one yellow onion for color. I kept the mixture warmed in a mini-crock pot and served bread slices on a platter (think fondue-style). Made for the BevyTag game.

    1. HI dear CG, wow! You have tarragon in your garden! This is what I’m missing and I will have to buy one when I see them!
      Thanks a lot for your description and your suggestions and the kind words! You are always top! HUGS!

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