Caramelized Balsamic Onions

Name: Caramelized Balsamic Onions
Total time: 1 h 10 min
Ingredients: 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 1 1/2 pounds total); Fresh thyme leaves (optional)

Rating: 5 stars

1 Rating
1 Review

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. Source: Diabetic Living Magazine

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Recipe Summary

active:

20 mins

total:

1 hr 10 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

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 1 1/2 pounds total)
Fresh thyme leaves (optional)

Directions

Step 1

Preheat oven to 425 degrees 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.

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Step 2

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.
Step 3

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.

Tips

To make ahead: Prepare onions as directed. Cool, cover, and chill overnight. To reheat, preheat oven to 325 degrees F. Bake, covered, about 40 minutes or until warm.

Nutrition Facts

Serving Size: 1/2 onion and 1 tablespoon glaze each

Per Serving:

81 calories; 4.6 g total fat; 2.1 g saturated fat; 8 mg cholesterol; 116 mg sodium. 96 mg potassium; 8.6 g carbohydrates; 0.9 g fiber; 6 g sugar; 0.7 g protein; 90 IU vitamin a iu; 4 mg vitamin c; 11 mcg folate; 17 mg calcium; 7 mg magnesium;

Exchanges:

1 fat, 1/2 other carbohydrate, 1/2 vegetable

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