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Baking dish with balsamic roasted onions in it on a wooden charger with a napkin and serving pieces beside

Balsamic Roasted Onions

Tammy Circeo
Roasted Balsamic Onions are an elegant side dish to any meal. Presented whole, they are caramelized, soft, and sweet.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 medium onions See notes for onion choice
  • Salt & Pepper to taste
  • 2-3 Tablespoons olive oil
  • ⅓-½ cup balsamic vinegar

Instructions
 

  • Heat oven to 450℉.
  • Peel and trim onions. Season with salt & pepper. Heat olive oil in an oven-proof skillet over medium high heat. Sear the onions on both cut ends. If you don't have an oven-proof skillet, transfer the onions to baking dish.
  • Turn off the heat and add as much balsamic vinegar as will cover the bottom of the pan or baking dish.
  • Place the skillet into the oven, uncovered, and roast until the onions are tender, about 45 minutes to an hour (unless you are using tiny onions, in which case, you should check them sooner). The tip of a knife should poke through with no crunchiness.

Notes

You can use small-medium sweet onions, and I love to use flat Italian cipollinis. In season, Southerners should seek out Vidalia onions, Northwesterners should look for Walla Wallas, and Hawaiians shouldn't deter from Maui Sweets! If the onions are large, you can cut them into quarters. 
For an appetizer version, use pearl onions and offer toothpicks or skewers.
Keep an eye on the balsamic vinegar. It will reach a point where it is thick and syrupy and can easily burn at that stage. This is another reason to use smaller onions or to cut larger onions into smaller pieces. 
While the oven is on, you might as well roast some potatoes or sweet potatoes to round out the meal. Right? Roasted Balsamic Onions are also delicious with sautéed spinach or chard. YUM!
Keyword balsamic roasted onions, balsamic vinegar, onions, roasted onions
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