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.

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.

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1. The onions are first browned in a cast iron pan.
2. 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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• Vidalia Onion Pie with Ritz Cracker Crust