Balsamic Caramelized Onions
These balsamic caramelized onions are slowly cooked on the stove top, allowing the natural sugars in the onions to break down and create a sweet exterior while leaving the onions perfectly soft. Try them on burgers, hot dogs or steaks!
- 1 tablespoon butter (or olive oil)
- 8 onions
- 2 tablespoon balsamic vinegar
Melt the butter in a saute pan or pot on low to medium heat.
Slice the onions, and add them to the saute pan. Stir to coat them in the butter, and leave them to cook until they soften.
Stir through the onions every 5 minutes to make sure they don't stick to the bottom of the pan. When they start to stick, add some balsamic vinegar to deglaze the pan and prevent the onions from burning.
Repeat as often as needed, adding splashes of vinegar to prevent the burning. The onions will have to cook for 45 min - 1 hour to fully caramelize.
- Store leftover balsamic caramelized onions in a sealed container in a refrigerator for up to 5 days, or freeze for up to 3 months.
- Use olive oil instead of butter if you prefer.
Calories: 60kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 165mg | Fiber: 2g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg