Sweet, savory, and deeply flavorful—perfect for burgers, pizzas, steaks, or cheese boards.
Ingredients
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3 large red onions, thinly sliced
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2 tbsp olive oil or butter (or a mix)
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½ tsp salt
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½ tsp sugar (optional, helps caramelization)
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ÂĽ cup balsamic vinegar
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Freshly ground black pepper
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Optional: fresh thyme or rosemary
Instructions
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Start the onions
Heat oil/butter in a wide pan over medium heat.
Add onions and salt. Toss to coat. -
Slow caramelization
Reduce heat to medium-low. Cook 25–35 minutes, stirring every few minutes.
Let them soften, then gradually turn deep golden and jammy. -
Boost sweetness (optional)
Sprinkle in sugar around the 15-minute mark if onions aren’t naturally sweet. -
Deglaze with balsamic
Add balsamic vinegar and black pepper.
Cook 3–5 minutes until syrupy and glossy. -
Finish
Add herbs if using. Adjust salt and pepper.
Texture & Flavor
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Soft, silky onions
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Sweet with tangy balsamic depth
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Rich umami finish
Pro Tips
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Low and slow is key—don’t rush with high heat.
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If onions stick, add a tablespoon of water and scrape the pan.
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For extra richness, finish with a knob of butter.
Serving Ideas
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Burgers & sandwiches
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Flatbreads & pizzas
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Grilled meats or sausages
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Crostini with goat cheese or brie
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Omelets or grain bowls
Storage
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Refrigerate in an airtight container up to 5 days
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Freezes well for up to 2 months
If you’d like, I can adapt this into a red onion jam, vegan version, or a restaurant-style balsamic reduction finish.