Use these delicious balsamic caramelized onions to top just about anything from burgers to pizza to salads to steak.
This isn’t one of those quick recipes that I love to post around here. You’ll need at least an hour to make these balsamic caramelized onions – preferably more – to coax your onions into their perfectly melty, caramelized, sweet place. But they’re definitely easy and you can have these in your skillet while you’re doing any number of other things.
Make them a day before and tuck them away in your fridge (after enjoying a couple of spoonfuls, I never can resist them)! They keep very well and are best at room temperature – perfect for a barbecue since you can just set them on the table and not worry about heating them.
Use these delicious balsamic caramelized onions to top burgers, pizza, steaks…you could even put some on a salad (mmm…with blue cheese dressing). I’ve even been known to enjoy some as a side – they’re that good. Cheap, easy, delicious and relatively healthy…pretty close to perfect.
They’re especially delicious on a burger topped with blue cheese.
I make so many variations on this recipe. Another favorite are spicy caramelized onions (just add hot sauce to taste at the end instead of balsamic). Spicy sweet caramelized onions…delicious!
Are there other ways you use caramelized onions that I haven’t listed here? Leave me a comment below and fill me in on what I may be missing.
caramelized balsamic onions
- 2 Tablespoons extra-virgin olive oil
- 3 sweet onions sliced thickly (about 5-6 slices per onion)
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 Tablespoons sugar
- 1/4-1/2 cup balsamic vinegar depending on personal preference
- Heat oil in a large skillet over medium-low heat. Add half of onions, cook down slightly then add the other half. (You can add them all at once but it might be difficult to stir until they cook down some, depending on the size of your skillet). Season with salt & pepper.
- Once onions are cooked down slightly (enough that you can stir them all in the skillet without any going overboard) add sugar and stir gently. Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions.
- Serve immediately or store in the refrigerator for up to 3 days. Can be served at room temperature.