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Caramelized Balsamic Onions
Caramelized Balsamic Onions
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From: Diabetic Living Magazine
As these onion halves cook, the balsamic mixture becomes syrupy and caramelizes the onions, giving them a bronzed caramel color and a luscious, rich flavor.
- By: Diabetic Living Magazine
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons dry white wine, reduced-sodium chicken broth or water
- 1 tablespoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 medium yellow onions (about 1½ pounds total)
- Fresh thyme leaves (optional)
Preparation
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Prep
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Ready In
- Preheat oven to 425°F. Combine butter and olive oil in 3-quart rectangular baking dish. Whisk in vinegar, wine (or broth or water), sugar, salt and pepper. Set aside.
- Peel off papery outer layers of onions, but do not cut off either end. Cut onions in half from stem through root end. Place onions in dish, cut-sides up. Cover loosely with foil and bake for 30 minutes.
- Remove foil. Using tongs, carefully turn onions over to cut-sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut-sides up. If desired, sprinkle with fresh thyme.
- To make ahead: Prepare onions as directed. Cool, cover, and chill overnight. To reheat, preheat oven to 325°F. Bake, covered, about 40 minutes or until warm.
- Serving size: ½ onion and 1 tablespoon glaze each
- Per serving: 81 calories; 5 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 11 mcg folate; 8 mg cholesterol; 6 g sugars; 90 IU vitamin A; 4 mg vitamin C; 17 mg calcium; 0 mg iron; 116 mg sodium; 96 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 fat, ½ other carbohydrate, ½ vegetable
