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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


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 degrees F. Bake, covered, about 40 minutes or until warm.

Nutrition Facts

1/2 onion and 1 tablespoon glaze each
81 calories; protein 0.7g; carbohydrates 8.6g; dietary fiber 0.9g; sugars 5.5g; fat 4.6g; saturated fat 2.1g; cholesterol 7.6mg; vitamin a iu 90IU; vitamin c 4.1mg; folate 10.6mcg; calcium 17mg; iron 0.2mg; magnesium 7.3mg; potassium 96.3mg; sodium 116.3mg.

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