Best 19 Roasted Balsamic Onions Recipes

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**Roasted Balsamic Onions: A Culinary Delight**

Indulge in the tantalizing flavors of roasted balsamic onions, a culinary masterpiece that elevates any dish with its caramelized sweetness and tangy balsamic glaze. This versatile recipe offers two delectable variations – classic roasted balsamic onions and a unique bacon-wrapped version – both guaranteed to tantalize your taste buds. Whether you're seeking a savory side dish, an elegant appetizer, or an umami-rich topping for salads, pizzas, or burgers, these roasted balsamic onions will steal the show. With a preparation time of just 15 minutes and a cooking time of 30-45 minutes, this culinary gem is surprisingly easy to make. So embark on this flavor-packed journey and discover the magic of roasted balsamic onions.

Let's cook with our recipes!

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR



Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 8

Number Of Ingredients 10

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
  • Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

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 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

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.

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.

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.

GREEN BEAN AND RADICCHIO SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS



Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions image

Categories     Salad     Onion     Appetizer     Roast     Vegetarian     Green Bean     Beet     Fall     Vegan     Shallot     Boil     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 16 servings

Number Of Ingredients 10

1 large red onion, halved lengthwise, thinly sliced crosswise
1/4 cup plus 6 tablespoons balsamic vinegar
1 bay leaf
6 large beets (about 2 1/2 pounds)
1 tablespoon plus 1/2 cup extra-virgin olive oil
2 tablespoons water
1 1/2 pounds slender green beans, trimmed, cut in half crosswise
1/4 cup chopped shallots
1 tablespoon minced fresh thyme
1 large head of radicchio

Steps:

  • Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
  • Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
  • Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
  • Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.

MUSTARD-SEED-CRUSTED PRIME RIB ROAST WITH ROASTED BALSAMIC ONIONS



Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions image

Provided by Jill Silverman Hough

Categories     Beef     Mustard     Onion     Roast     Christmas     Dinner     Vinegar     Christmas Eve     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

1/2 cup crème fraîche
1/2 cup heavy whipping cream
1/4 cup prepared white horseradish
1 cup plus 1 teaspoon dijon mustard, divided
4 medium onions, cut into 3/4-inch wedges with some core attached
5 very large shallots (about 1 pound), quartered through root end
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
4 garlic cloves, minced
1 9 1/2-pound bone-in standing prime rib roast, trimmed
2 tablespoons yellow mustard seeds
1/4 cup brandy
2 cups low-salt beef broth
Chopped fresh italian parsley

Steps:

  • Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
  • Preheat oven to 450°f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
  • Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
  • Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
  • Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
  • Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.
  • What to drink:
  • The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC



Roasted Red Onions With Butter, Honey, and Balsamic image

Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!

Provided by Penny Stettinius

Categories     Onions

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
salt & freshly ground black pepper
4 red onions, peeled and halved

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
  • Bring to a simmer and cook for 1 minute to reduce slightly.
  • Place the onions, cut sides up, in a single layer on a baking pan.
  • Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Nutrition Facts : Calories 163.9, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.8, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 0.7

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 BEETS & ONIONS WITH BALSAMIC VINEGAR



ROASTED BEETS & ONIONS WITH BALSAMIC VINEGAR image

Categories     Vegetable     Roast     Quick & Easy     Healthy

Yield 6

Number Of Ingredients 8

1.5 pounds of beets, cubed
1.5 pounds of medium red onions wedges
1/4 cup of balsamic vinegar
1/4 cup of olive oil
2 sprigs of Fresh Rosemary
2-3 springs of Fresh Thyme
Salt
Pepper

Steps:

  • Preheat oven to 350 Cube beets into large cubes and combine with onion wedges in baking pan & mix Drizzle oil & vinegar over the mix then add fresh Rosemary & Thyme and salt & pepper to taste Cover & roast in oven for an hour, stirring occasionally to coat the beets & onions with the vinegar & oil. When your beets & onions are softened and your sauce is carmelized you are ready to serve.

ROASTED CARAMELIZED BALSAMIC ONIONS



Roasted Caramelized Balsamic Onions image

Warning: The aroma while cooking these is intoxicating! Serve as a side with a hearty casserole, stew, or veggie omelet! Spanish inspired!

Provided by Sharon123

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 large Spanish onions (or a few more smaller ones You may use vidalia or the common yellow too.)
1/4 cup unsalted butter
1/3 cup balsamic vinegar
1/4 teaspoon dried thyme
1/4 teaspoon salt
ground black pepper

Steps:

  • Preheat the oven to 450*F.
  • Cut the onions into halves at the equators.
  • Remove the skin and any tough outer layers.
  • Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts.
  • Place the onion halves cut side down in a 9-inch square baking pan.
  • Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper.
  • Pour over the onions.
  • Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices.
  • Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up.
  • Serve immediately or at room temperature.
  • Enjoy!

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 BRUSSELS SPROUTS WITH BACON, APPLES AND ONIONS, WITH BALSAMIC GLAZE



ROASTED BRUSSELS SPROUTS WITH BACON, APPLES AND ONIONS, WITH BALSAMIC GLAZE image

Categories     Vegetable     Side

Number Of Ingredients 11

1 lb Brussels sprouts
6 slices bacon
1 T mustard seeds
1 medium onion, peeled, cut in crescents
1 tart crisp apple (I used a Granny Smith), peeled, cored, cut in crescents
3 T brown sugar
2 T balsamic vinegar
1/2 C dry white wine
1 T Dijon mustard
olive oil
salt, hot sauce to taste

Steps:

  • Trim the root ends of the sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoonful or so of olive oil and roast uncovered in a preheated 325º oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along the edges. Meanwhile, in a pan large enough to contain all the ingredients, sauté the bacon until just starting to crisp at the edges and remove to drain on paper towel. Pour all but 1 T of the bacon grease from the pan and discard. Add the mustard seeds to the pan and stir over medium high heat until they start to pop. Add the onions and apples, lower the heat to medium and sauté , stirring occasionally, until starting to turn soft, about 5 or 6 minutes. Stir in the sugar, wine and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to a syrup. Remove from heat and stir in the mustard. Chop the bacon and add it to the pan, then add the sprouts to the pan and stir and toss to combine. Correct seasoning. May be served immediately or at room temperature. Note: to make ahead, slightly undercook the sprouts so they will finish cooking when reheated.

ROASTED BALSAMIC POTATORES, ONIONS, AND BROCCOLI



ROASTED BALSAMIC POTATORES, ONIONS, AND BROCCOLI image

Categories     Potato     Side     Roast

Yield 4 Servings

Number Of Ingredients 8

2 lb baby potatoes, cut in half
3/4 lb onion cut into 3/4 inch wedges
3 T olive oil
1/4 C Balsamic vinegar
1 T Fresh thyme or 1 t dried
1/2 t Garlic salt
1/4 t Freshly ground black pepper
1 C Broccoli florets.

Steps:

  • Heat oven to 400 Combine potatoes and onion on rimmed baking sheet. Toss with oil. Cover with foil and roast 30 minutes. Increase heat to 450 Combine vinegar, thyme, salt, and pepper. Toss with potato mixture. Roast for 10 minutes. Add broccoli. Continue roasting for 20 minutes.

ROASTED ONIONS WITH HONEY AND BALSAMIC VINEGAR



Roasted Onions With Honey and Balsamic Vinegar image

This recipe is from Tyler Florence, a side to his Prime Rib recipe. I've made it a few times and substituted 1 package frozen pearl onions, thawed, for the red onions, and added medium sized button mushrooms half way through the cooking time. I was never sure just how much a 'half bunch' of fresh thyme was, (and rarely have it on hand) so I used a little less than a tblsp of dried thyme. I also doubled the sauce recipe, due to the size of the onion pkg, and addition of the mushrooms. Delicious.

Provided by arroz241_11561377

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
4 red onions, halved
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients, except onions, in a small saucepan.
  • Over medium heat, simmer for about 1 minute, and reduce slightly.
  • Place onions, cut side up, in a single layer on baking pan.
  • If using pearl onions, no need to cut in half.
  • Drizzle the honey,vinegar mixture over onions and roast for about 45 minutes, or until onions are caramelized.

STEAK WITH ROASTED SWEET ONIONS IN BALSAMIC VINEGAR



Steak With Roasted Sweet Onions In Balsamic Vinegar image

This is one of my favorite flavor combinations. Perfect for a romatic meal (with leftovers) or for a fancy barbeque with your favorite friends! Prep time includes marinating the steaks overnight.

Provided by Mirj2338

Categories     Meat

Time 12h30m

Yield 6 serving(s)

Number Of Ingredients 13

6 (8 ounce) steaks
6 cloves garlic, peeled and minced
6 sprigs fresh rosemary
6 tablespoons olive oil
12 tablespoons soy sauce
salt
pepper
3 medium onions (sweet Vidalia, regular white or red)
2 tablespoons olive oil
1 teaspoon sugar
salt
pepper
1/2 cup balsamic vinegar

Steps:

  • Prepare steak: Marinate the steak overnight in the refrigerator with the garlic, rosemary, olive oil and soy sauce.
  • Season with salt and pepper.
  • Prepare onions: Peel the onions and slice them 3/4-inch thick.
  • In heavy saute pan, heat olive oil over medium heat.
  • Arrange onion disks in pan in a single layer so they all touch the bottom.
  • Cook for 6 to 8 minutes without turning, until brown on one side.
  • Add sugar, salt and pepper.
  • Turn the onion disks over without separating them.
  • Cook on the other side for 6 to 8 minutes.
  • When brown, add half the vinegar and reduce until nearly evaporated.
  • Stir the onions, separating them into rings.
  • Add remaining vinegar to the pan and cook until almost evaporated.
  • Remove onions from pan and allow to cool.
  • Season the steaks with salt and pepper, and grill on both sides to desired doneness (about 8 minutes total for medium rare).
  • Slice steak and arrange on plate, garnished with the onions.

BALSAMIC ROASTED CHICKEN WITH FIGS AND SWEET ONIONS



Balsamic Roasted Chicken With Figs and Sweet Onions image

I found this recipe on nourishingmeals.com and thought it was absolutely divine! Something every fig plucker must try :) The original recipe calls for a whole chicken but I have used chicken breasts and it turns out just as juicy and tender, though the cooking time should be reduced accordingly. I have altered the original in order to incorporate amounts and seasoning.

Provided by Peachie Keene

Categories     Chicken Breast

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole chicken (about 4 pounds)
Mrs. Dash table blend seasoning, to taste (or other)
freshly ground black pepper, to taste
1 large sweet onion, chopped
20 fresh figs, fully intact with stems removed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon maple syrup
fresh rosemary sprig

Steps:

  • Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Ms. Dash and freshly ground black pepper.
  • Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.
  • Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.
  • Add about 1/4 cup of water to the bottom of the pan.
  • Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 1/2 hours.

ROASTED VIDALIA ONIONS WITH BALSAMIC SAUCE**** RECIPE



Roasted Vidalia Onions with Balsamic Sauce**** Recipe image

Provided by Gigirox

Number Of Ingredients 6

2 pounds baby Vidalia onions (about 6 onions)
2 T olive oil
1/2 tsp hot sauce
3 T butter
1-1/2 T sugar
3 tablespoons top quality balsamic vinegar

Steps:

  • Line a baking sheet with foil. Trim the stalk ends from the onions, cutting crosswise about 4 - 6" above the bulbs. Shave the root ends from the onions and cut in half lengthwise. Toss the onions with the oil and hot sauce and lay out on the baking sheet. Sprinkle with salt. Roast in a preheated 500º oven until onions are brown and tender, turning once, about 15 minutes. Melt butter in heavy saucepan over medium-high heat. Add sugar and stir until it dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. Drizzle glaze over the onions before serving.

Tips:

  • Choose the right onions: Small to medium-sized onions are ideal for roasting. Red, yellow, or white onions can be used, depending on your preference.
  • Slice the onions evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the guard to protect your fingers.
  • Roast the onions at a high temperature: This will help them caramelize and develop a delicious flavor.
  • Don't overcrowd the pan: The onions need space to roast properly. If you overcrowd the pan, they will steam instead of roast.
  • Toss the onions with oil and balsamic vinegar: This will help them caramelize and prevent them from sticking to the pan.
  • Roast the onions until they are tender and browned: This will usually take about 30 minutes. Be sure to stir them occasionally so they cook evenly.

Conclusion:

Roasted balsamic onions are a delicious and versatile side dish that can be served with a variety of meals. They are also a great addition to salads, sandwiches, and wraps. With their sweet and tangy flavor, roasted balsamic onions are sure to be a hit at your next gathering.

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