Balsamic Roasted Onions Recipes

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ROASTED BALSAMIC ONIONS



Roasted Balsamic Onions image

Provided by Melissa d'Arabian : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 5

3 large white onions, peeled and quartered
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 teaspoon sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

BALSAMIC ROASTED ONIONS



Balsamic Roasted Onions image

Provided by Deen Brothers

Categories     cooking light     produce     vegetables

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 large Vidalia onions
Olive oil
2 clove s garlic
1/4 cup chicken stock
1/4 cup balsamic vinegar
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
2 tablespoons butter
Kosher salt and freshly ground black pepper

Steps:

  • Pre-heat oven to 350 degrees F.
  • Add olive oil to a large skillet over medium heat. Once hot, add the onions to the pan and lay them flat on their sides. Cook on each side for 3 to 4 minutes, or until browned, being careful as you flip them. Add chicken stock, balsamic vinegar, garlic, rosemary, and thyme to the pan. Add dots of butter around the pan. Turn the onions in the liquid so they are nice and coated.
  • Place the skillet in the oven and roast for 25 minutes, stirring on occasion so the onions don't stick to the pan. Roast until the onions are nice and soft and the balsamic is caramelized.

BALSAMIC ROASTED ONIONS



Balsamic Roasted Onions image

Categories     Onion     Side     Roast     Quick & Easy     Vinegar     Winter     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

Steps:

  • Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
  • Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
  • Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

BALSAMIC ROASTED ONIONS



Balsamic Roasted Onions image

Provided by Sandra Lee

Categories     side-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

3 sweet onions
1 cup light balsamic salad dressing (recommended: Newman's Own)
2 tablespoons fresh tarragon leaves, lightly chopped
1 teaspoon crushed garlic (recommended: Christopher Ranch)
Olive oil cooking spray
Salt and freshly ground black pepper

Steps:

  • Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
  • Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
  • Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
  • Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
  • Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
  • Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)

BALSAMIC ROASTED ONIONS



Balsamic Roasted Onions image

This is a recipe I got in epicurious. It is one of those 'perfect' things you so rarely come across - nothing can be improved upon. Epicurious says it feeds 10. My husband and I say 'HA!!!' (it sometimes never makes it to the table and is eaten directly out of the pan).

Provided by evelynathens

Categories     Onions

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 6

4 lbs medium-size red onions, peeled
1/4 cup olive oil
6 tablespoons butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

Steps:

  • Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
  • Line 2 large baking sheets with foil.
  • Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
  • Place in medium bowl; toss with oil.
  • Arrange onions, cut side down, on baking sheets.
  • Sprinkle with salt and pepper.
  • Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
  • Meanwhile, melt butter in heavy small saucepan over medium-high heat.
  • Add sugar and stir until sugar dissolves.
  • Remove from heat.
  • Add vinegar.
  • Return to heat.
  • Simmer until mixture thickens slightly, about 2 minutes.
  • (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
  • Drizzle glaze over.
  • Sprinkle with parsley.

Nutrition Facts : Calories 204.7, Fat 12.5, SaturatedFat 5.2, Cholesterol 18.3, Sodium 70.7, Carbohydrate 22.4, Fiber 3.1, Sugar 12.9, Protein 2.1

ROASTED ONIONS



Roasted Onions image

I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.

Provided by Ben S.

Categories     Side Dish     Vegetables     Onion

Yield 8

Number Of Ingredients 4

4 medium unpeeled yellow onions
2 tablespoons olive oil
Salt and fresh ground pepper
2 tablespoons Balsamic vinegar

Steps:

  • Adjust oven rack to lowest position; heat to 425 degrees.
  • Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
  • Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g

BALSAMIC-ROASTED PEARL ONIONS



Balsamic-Roasted Pearl Onions image

Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

2 packages (10 ounces each) frozen pearl onions, thawed and patted dry, or 1 1/4 pounds fresh
1/4 cup balsamic vinegar
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
  • Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.

Nutrition Facts : Calories 81 g, Fat 3 g, Fiber 1 g, Protein 2 g

BALSAMIC-ROASTED ONIONS



Balsamic-Roasted Onions image

Provided by Florence Fabricant

Categories     weekday, side dish

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 6

8 medium-size onions, about 2 pounds
3 tablespoons good quality aged balsamic vinegar
1 tablespoon honey
Salt and ground black pepper
2 tablespoons unsalted butter
2/3 cup fresh apple cider

Steps:

  • Slice about 1/4-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about 3/4 of the way down, cutting at 1/4-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes.
  • Heat oven to 375 degrees. Place onions in a baking dish that holds them closely.
  • Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 12 grams, TransFat 0 grams

PAN-ROASTED BALSAMIC ONIONS



Pan-Roasted Balsamic Onions image

We mixed leeks with equal amounts of red and white pearl onions and cipollini (flat little Italian onions), but you can use any combination of small, sweet onions.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

10 ounces white pearl onions
10 ounces red pearl onions
10 ounces cipollini onions
2 1/4 pounds leeks
5 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup balsamic vinegar
1 cup Homemade Chicken Stock
2 tablespoons unsalted butter
1/2 teaspoon fresh thyme leaves

Steps:

  • Bring a medium saucepan of water to a boil. Add white and red pearl and cipollini onions, and boil for 1 minute. Drain. Let stand until cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl, and add 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
  • Meanwhile, remove any damaged outer leaves from leeks, then trim and discard dark-green tops. Trim roots of leeks without cutting off the base. Cut them in half lengthwise, and let soak in a large bowl of cold water for 5 to 10 minutes to rid them of dirt and sand. Lift leeks from water, pat dry, and place in a medium bowl. Add 1 tablespoon olive oil and 1/2 teaspoon salt; toss to combine.
  • Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and leeks. Saute leeks until slightly tender and lightly browned, about 5 minutes. Remove leeks from skillet, and set aside.
  • Add remaining tablespoon oil and white, red, and cipollini onions to skillet, and saute turning occasionally, until browned all over, about 5 to 7 minutes.
  • Reduce heat to medium low, and add balsamic vinegar and stock; cover skillet, and cook until onions are tender, 20 to 30 minutes, adding the leeks to pan after 10 to 15 minutes. Uncover, and add butter; increase heat to high, and cook, shaking pan occasionally, until liquid reduces to a glaze and coats the onions, 3 to 4 minutes. Transfer to a serving dish, and garnish with thyme leaves. Season with salt and pepper if desired, and serve immediately.

POT ROAST WITH BALSAMIC ONIONS



Pot Roast with Balsamic Onions image

Delicious pot roast and onions in a savory sauce in the slow cooker.

Provided by Gina Izzy Shores

Categories     100+ Everyday Cooking Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

1 (2 1/2 pound) boneless beef chuck roast
⅛ teaspoon salt
⅛ teaspoon ground black pepper
½ teaspoon garlic powder
1 large onion, halved and sliced
½ cup balsamic vinegar

Steps:

  • Season roast with salt, pepper, and garlic powder.
  • Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
  • Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
  • Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g

SWEET ROASTED ONIONS



Sweet roasted onions image

This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup

Provided by James Martin

Categories     Side dish

Time 1h20m

Number Of Ingredients 4

12 small red onions , see tip, below
1 ½ tbsp olive oil
1 ½ tbsp balsamic vinegar
2 tbsp maple syrup

Steps:

  • Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
  • Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.

Nutrition Facts : Calories 89 calories, Fat 3 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

ROASTED BALSAMIC RED ONIONS



Roasted Balsamic Red Onions image

Categories     Onion     Side     Roast     Low Fat     Low Sodium     Wheat/Gluten-Free     Vinegar     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 3

vegetable-oil cooking spray
1 1/2 pounds red onions (about 3 medium), each cut into 8 wedges
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 450° F. and lightly coat a shallow baking pan with cooking spray.
  • Arrange onions in one layer in pan and roast in middle of oven, stirring occasionally, until golden brown and just tender, about 15 minutes. Drizzle vinegar over onions and roast until most of vinegar is evaporated, about 3 minutes. Season onions with salt and pepper and keep warm, covered.

ROASTED RED ONIONS WITH BALSAMIC VINEGAR



Roasted Red Onions with Balsamic Vinegar image

The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.

Provided by Tebo3759

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

6 medium red onions, about 3" diameter
olive oil
salt and pepper
1/3 cup water
1/3 cup balsamic vinegar
1 teaspoon brown sugar

Steps:

  • Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
  • Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
  • Remove onions and keep warm.
  • Put water and vinegar in pan and boil 4 to 5 minutes.
  • Mixture should reduce to about 1/4 cup.
  • Remove from heat and add brown sugar.
  • Cut onions in half and drizzle with vinegar mixture.

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Top Asked Questions

How to cook onions with balsamic vinegar?
Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
How to cook onions in the oven?
Preheat the oven to 375 degrees. Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
How to cook onions and caramelized onions?
Add dots of butter around the pan. Turn the onions in the liquid so they are nice and coated. Place the skillet in the oven and roast for 25 minutes, stirring on occasion so the onions don’t stick to the pan. Roast until the onions are nice and soft and the balsamic is caramelized.
How to cook chicken parmesan with onions?
Add olive oil to a large skillet over medium heat. Once hot, add the onions to the pan and lay them flat on their sides. Cook on each side for 3 to 4 minutes, or until browned, being careful as you flip them. Add chicken stock, balsamic vinegar, garlic, rosemary, and thyme to the pan. Add dots of butter around the pan.

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