Love onions? These Baked Balsamic Onions are a truly delicious side dish with a sweet and tangy flavor. They make an exceptional side for roast chicken.
Type Of Onions To Use
I like to use sweet onions for this recipe. They get even sweeter as they roast and the balsamic glaze adds to their sweetness. Red onions would also work well for this recipe. I prefer onions that are medium to small in size.
2 Step Cooking Process
- The onions are first browned in a cast iron pan.
- Then a balsamic glaze gets added and they are roasted in the oven for 20 to 25 minutes. As they roast in the oven, the balsamic glaze becomes more and more concentrated and a little caramelized which enhances its flavor.
Balsamic Vinegar
Choose a good quality balsamic vinegar. High end balsamic vinegars are both sweeter and thicker than inexpensive balsamics and they have much more depth of flavor.
Recipe Tips
- For best results, don’t crowd the pan. Use 2 pans if necessary.
- Use vegetable broth instead of chicken broth to make it vegetarian.
- If your onions are large, cut them into eighths instead of fourths.
Variations and Substitutions
- Granulated sugar can be used in place of brown sugar or you can leave the sugar out if your balsamic is sweet enough.
- Use rosemary or oregano instead of thyme.
- Use vegetable broth instead of chicken broth.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days.
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Baked Balsamic Onions
Love onions? These Baked Balsamic Onions are a truly delicious side dish with a sweet and tangy flavor. They make an exceptional side for roast chicken.
Ingredients
- 4 to 5 sweet onions, peeled and halved or quartered
- 1 tablespoon olive oil
- 2 tablespoons butter
- ¼ cup balsamic vinegar
- ⅓ cup chicken broth
- 1 teaspoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
Instructions
- Preheat oven to 375 degrees F.Heat olive oil in a large cast iron pan over medium heat.Add onions cut side down and cook 3 to 4 minutes.
- While onions cook, stir together balsamic vinegar, chicken broth, brown sugar, salt, pepper, red pepper flakes and thyme in a small bowl.
- Add butter to pan after onions have cooked 3 to 4 minutes.Add balsamic vinegar mixture. Spoon mixture over onions. Cover pan with foil and bake 20 minutes.Spoon sauce over onions and bake uncovered for 20 to 25 minutes. Serve.
Nutrition
Calories: 207kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 441mg | Potassium: 422mg | Fiber: 3g | Sugar: 20g | Vitamin A: 216IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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