Balsamic Caramelized Onions - Bravabod
Recipes

Balsamic Caramelized Onions

Valentina

Odds are good that you already have all the ingredients to make these balsamic onions. It makes a superb topping for burgers, roasted vegetables, and even pizza crusts. Caramelizing the onions brings out their natural sweetness, which complements the tang of balsamic vinegar and the licorice notes of tarragon. The most important step here is patience: wait for the onions to become deeply caramelized and soft, which takes about 20 to 30 minutes.

How To MakeDiet Type: Plant-based

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Shopping List
  • 2 brown onions
  • 1 tablespoon olive oil
  • 1 tablespoon dried tarragon
  • 1/4 cup balsamic vinegar
  • salt, to taste

Instructions
  1. Step 1: Cut the onions in half and remove the external peel. Cut off the tough root end and thinly slice onion lengthwise, about ¼ inch thin, or thinner.
  2. Step 2: Heat the oil in a wide frying pan over medium-high heat. A wide pan will allow the onions to caramelize rather than steam. Once the oil is sizzling hot, add in the onions, some salt, and stir. Cook for 10 minutes, stirring occasionally. The trick is to leave them alone enough to brown, but not to the point that they burn.
  3. Step 3: After 10 minutes, the onions should look blonde-colored. Keep cooking the onions for another 10 minutes, stirring more often to avoid burning. Add a few splashes of water to the pan as needed to prevent sticking.
  4. Step 4: At the 20 to 25 minute point, the onions will be golden-brown and soft. Add the vinegar, dried tarragon, and a pinch of salt. Stir to combine and allow the onions to cook for another 3 to 4 minutes, or until all the excess liquid has cooked off.
  5. Serve: Enjoy warm, at room temperature, or chilled. This makes an amazing burger topping in King Kale Caesar Salad.
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Balsamic Caramelized Onions

PT30M 2 brown onions 1 tablespoon olive oil 1 tablespoon dried tarragon 1/4 cup balsamic vinegar salt, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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Takes 1 min