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    Balsamic Onions Recipe

    Published July 19, 2023. This post may contain affiliate links. Please read my disclosure policy.

    These delicious slow-roasted balsamic onions are caramelized to perfection and burst with flavor for the perfect accompaniment to any dish. I absolutely love eating these all by themselves and stacking them high on sandwiches.

    I have finally got my family to enjoy eating onions when I use them as an ingredient in one of my recipes. It’s a breakthrough. If you love onions and want new ways to cook with them, try my Spaghetti Sauce or my Philly Cheesesteak.

    balsamic onions on a sheet tray


     

    Balsamic Onions

    Balsamic onions are onions that are roasted in the oven while being basted with balsamic vinegar that is mixed with olive oil and sugar. As you baste the onions as they roast, they become more concentrated in balsamic flavor and caramelization. The flavors in the onions are superb and will take any dish to the next level when being used.

    These onions are fantastic eaten by themselves, served as an accompaniment to a dish, or served on a sandwich as is or with other ingredients, like in my Chicken Melt recipe.  

    Ingredients and Substitutions

    ingredients to make balsamic onions
    • Onions – I believe red onions are the best for this recipe.
    • Balsamic – Any balsamic vinegar will work for this. I prefer an aged organic balsamic that is bottled at the source.
    • Oil – I like to use extra virgin olive oil, but any neutral-flavored oil will work. I prefer to use olive oil that is organic, cold-pressed, and bottled at the source with no blending.
    • Sugar – Regular granulated sugar is all you will need. This will help balance out the tartness of the vinegar.
    • Seasonings – Coarse salt and fresh cracked pepper will season these balsamic onions to perfection.

    How to Make Roasted Balsamic Onions

    Slice the onions into thinly sliced wedges, or you can slice the onions into rings that are about ¼” to ½” thick.

    thickly sliced an onion

    Evenly spread out the onions on a sheet tray lined with parchment paper and place them on the middle rack in the oven at 375° for 30 minutes.

    laying out onions slices on a sheet tray

    While they are roasting, whisk together the balsamic vinegar, olive oil, and sugar in a medium-sized bowl.

    whisking balsamic vinegar and oil

    Baste the onions using a brush every 5 minutes until they are a dark caramelized color.

    brushing sliced onions with balsamic

    Remove the onions once they are done cooking and serve them or store them.

    roasted balsamic onions

    Make-Ahead and Storage

    Make-Ahead: You can make these balsamic onions 2 days ahead of time.

    How to Store: Cover and keep them in the refrigerator for 5 to 6 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.

    How to Reheat: Add the onions to a sheet tray lined with parchment paper and cover it with foil. Bake in the oven at 350° for 5 to 7 minutes or until warm.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can also use white, sweet, or yellow onions if all are available.
    • For even more caramelized onion flavors, feel free to cook these for another 10 to 15 minutes.

    More Recipes with Onions

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    Let's Cook - Chef Billy Parisi

    Balsamic Onions Recipe

    5 from 9 votes
    These delicious slow-roasted balsamic onions are caramelized to perfection and burst with flavor for the perfect accompaniment to any dish.
    Servings: 8
    Prep Time: 5 minutes
    Cook Time: 35 minutes

    Ingredients 

    • 2 large peeled red onions cut into thin wedges
    • ½ cup balsamic vinegar
    • ½ cup olive oil
    • 3 tablespoons of sugar

    Instructions

    • Slice the onions into thinly sliced wedges, or you can slice the onions into rings that are about ¼” to ½” thick.
    • Evenly spread out the onions on a sheet tray lined with parchment paper and place them on the middle rack in the oven at 375° for 30 minutes.
    • While they are roasting, whisk together the balsamic vinegar, olive oil, and sugar in a medium-sized bowl.
    • Baste the onions using a brush every 5 minutes until they are a dark caramelized color.
    • Remove the onions once they are done cooking and serve them or store them.

    Notes

    Make-Ahead: You can make these balsamic onions 2 days ahead of time.
    How to Store: Cover and keep them in the refrigerator for 5 to 6 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.
    How to Reheat: Add the onions to a sheet tray lined with parchment paper and cover it with foil. Bake in the oven at 350° for 5 to 7 minutes or until warm.
    You can also use white, sweet, or yellow onions if all are available.
    For even more caramelized onion flavors, feel free to cook these for another 10 to 15 minutes.

    Nutrition

    Calories: 162kcalCarbohydrates: 10gProtein: 0.4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 5mgPotassium: 58mgFiber: 0.5gSugar: 8gVitamin A: 1IUVitamin C: 2mgCalcium: 11mgIron: 0.3mg
    Course: Side Dish
    Cuisine: American, Italian