When I think of Caramelized Balsamic Onions, I think of their sweet and pungent flavor, perfect for topping my favorite burger or steak. Try this 1-hour balsamic onion recipe that will actually produce a caramelized onion that would be impossible to make in less time!
Want more toppings for your burgers or sandwiches? Try our Cilantro Lime Ranch Dressing or Easy Italian Fried Green Tomatoes!
A Quick Look at The Recipe
- ✅Recipe Name: Balsamic Onions
- ⏲️Ready in: 1 hour
- 👪Makes: 2 cups
- 📋Main ingredients: Onions and balsamic vinegar.
- ⭐Why You'll Love This Recipe: These balsamic onions are not only flavorful, but they're perfect for storing for a later meal and can easily be made in bulk!
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Why This Recipe
You'll make this recipe because I'm not lying to you. Caramelizing onions takes 45 minutes to 1 hour. Anyone who tells you different is a liar, or maybe they own an Instant Pot, but my point is still valid.
When it comes to making caramelized balsamic onions, your biggest tool is time. Anything cooked for less than 45 minutes will still have a lot of retained water in the onion. My recipe that you'll cook low and slow for 45- 60 minutes will get you that sweet and jammy balsamic onion perfect for topping a Bacon Blue Cheese Burger or Italian Pork Sandwich!
Ingredient Notes and Substitutions
- Onions- You can use yellow onions or Vidalia onions. Red onions will work as well, but they lose a lot of their natural flavor when cooking for this long, whereas yellow onions are more pungent.
- Balsamic Vinegar- I like to use a high-quality, thicker balsamic vinegar. Not quite, balsamic glaze thickness, but also not a watery balsamic vinegar. The more water you add to the onions, the longer they take to cook.
- Sugar- A little bit of sugar goes a long way in making these sweet caramelized onions the perfect pairing for a savory meat like Italian Cast Iron Pork Tenderloin.
- Salt and Pepper- I season at the beginning of the cooking process to help the onions release more water, and then I taste and season throughout.
*Please see the recipe card below for more information on the ingredients.
How to Make Balsamic Onions
Step 1: Add olive oil to a large saucepan over medium heat. Once shimmering, add your sliced onions, salt, and pepper. Stir well.
Step 2: Sauté for 8-10 minutes until the onions are translucent and begin to soften. If they start to fry or become golden, lower the heat to medium-low.
Step 3: Stir in the balsamic vinegar and sugar. If you haven't already lowered the heat to medium-low, lower it now. Stir the vinegar into the onions well.
Step 4: Sauté for 35-40 minutes, stirring often. The onions need a lot of time to slowly release all of their liquid. Let the onions and vinegar simmer very low for the entire time, making sure to stir so that the onions and vinegar don't begin to burn or stick.
Remove from the heat and serve immediately. Or store in an airtight container in the fridge for up to 4 days.
The other nice thing about balsamic onions is that you can make a big batch of them and freeze them in portions. This way, you can defrost them for whatever you're making.
Balsamic onions are perfect for topping steaks or even Chimichurri Steak Tacos.
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Pro-Tips
- Be patient. True caramelized onions take time. Anyone who tells you about "quick" caramelized onions is actually describing fried or sauteed onions.
- Use the high-quality balsamic vinegar. Better balsamic is thicker and less watery. This is exactly what you want when you're cooking the moisture out of onions, not adding more in.
- Control sticking or burning. If the onions or balsamic vinegar start burning or sticking to the pan, add a tablespoon of water, stir it well, and lower the temperature. The water will lower the temperature of the pan and loosen the sugars.
FAQs about Balsamic Onions
Balsamic onions are sweet and tangy caramelized onions, cooked until they've reached a jammy texture. This side dish or topping is usually served on burgers, steaks, and other savory dishes to complement the savory flavor with sweetness.
Store balsamic onions in an airtight container in the refrigerator for up to 5 days. You can also freeze balsamic onions in plastic bags or containers for up to 6 months.
Caramelized balsamic onions need to be cooked low and slow for 45 minutes to 1 hour. Anything less than that will not likely be enough to get the right texture.
Yellow onions or Vidalia onions are the best, as they are the most pungent and will release their natural sugars while being caramelized.
What to Eat with Balsamic Onions
Balsamic onions aren't necessarily something to eat on their own (but hey, I'm not here to yuck your yum).
- Sandwiches- Sandwiches, burgers, and handhelds are only made better by the addition of balsamic onions. Add these to your Italian Breakfast Sandwich, Gorgonzola Grilled Chicken Burger, or to your Veggie Stromboli!
- Roasts and Meats- The sweetness from balsamic onions pairs perfectly with savory Italian roasts and meats like Italian Pork Roast, Italian Meatloaf, Cast Iron Boneless Pork Chops, Grilled Lemon Pepper Chicken Thighs, or Cast Iron Chicken Breast!
Sandwiches to Add Balsamic Onions
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Balsamic Onions
Equipment
- 1 large saucepan
Ingredients
- 2 lbs yellow onions, sliced
- 1 tsp salt
- ½ tsp pepper
- 2 tablespoon olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon sugar
Instructions
- Add olive oil to a large saucepan over medium heat. Once shimmering, add your sliced onions, salt, and pepper. Stir well. Sauté for 8-10 minutes until the onions are translucent and begin to soften. If they start to fry or become golden, lower the heat to medium-low.
- Stir in the balsamic vinegar and sugar. If you haven't already lowered the heat to medium-low, lower it now. Stir the vinegar into the onions well. Sauté for 35-40 minutes, stirring often. The onions need a lot of time to slowly release all of their liquid.
- Let the onions and vinegar simmer very low for the entire time, making sure to stir so that the onions and vinegar don't begin to burn or stick. Remove from the heat and serve.
Video
Notes
- Be patient. True caramelized onions take time. Anyone who tells you about "quick" caramelized onions is actually describing fried or sauteed onions.
- Use the high-quality balsamic vinegar. Better balsamic is thicker and less watery. This is exactly what you want when you're cooking the moisture out of onions, not adding more in.
- Control sticking or burning. If the onions or balsamic vinegar start burning or sticking to the pan, add a tablespoon of water, stir it well, and lower the temperature. The water will lower the temperature of the pan and loosen the sugars.
Vincent DelGiudice says
I love these balsamic onions on pork dishes and burgers. Plus I can batch them and freeze a bunch to save for later! Let me know what you think!