Balsamic Caramelized Onions

by Allana Mortell


  • 1 Tbps. extra-virgin olive oil
  • 1 Tbsp. butter
  • 2 large onions, sliced thin
  • sea salt, black pepper to taste
  • white sugar (optional)
  • 2 Tbsp. (plus more if you're a vinegar addict like me) balsamic or sherry vinegar
Balsamic Caramelized Onions

Katie Eberts

In a large sauté pan over low heat, add the olive oil and and swirl to coat. Once warm, add the onion slices and stir with a wooden spoon. Continue to cook the onions over low-medium heat, watching to make sure they don’t burn. To speed up the process, add a pinch of sugar to the onions. Continue cooking
the onions for at least 30 minutes as they will wilt and begin to cook down. If you notice they are beginning to burn or crisp up at the bottom, add a touch of water to deglaze the pan and continue stirring. When they are golden brown in color, add the vinegar and let it reduce, as it will thicken and begin to coat the onions. Serve immediately. The onions can be stored in an airtight container in the refrigerator for up to a week.

Yield: 4-6 servings