Thursday, September 17, 2009

Balsamic Glazed Sliced Onions

As you may have noticed Italian food is my specialty. Most of my recipes are Italian or Italian inspired. This dish has Italian written all over it.

Traditionally balsamic glazed onions include quite a bit of olive oil and are roasted whole or in halves and are served with meat. The flavor does not suffer from the lack of olive oil. Additionally, when the onions are sliced first they can be used on crackers, pasta or on top of protein.

I use good quality 18-year-old vinegar to make this dish because I prefer the flavor of Napa Valley Naturals balsamic vinegar. If you are using standard vinegar you may need to use a little more vinegar and/or add a little sugar or agave to get the same syrupy texture and intensity of flavor.

Balsamic Glazed Sliced Onions
Makes about 1 2/3 cups


1 large red onion, peeled and sliced thinly (approximately 1/8 inch thick slices0
1 cups of water
1 pinch of kosher salt
¼ cup of balsamic vinegar
2 inches of fresh rosemary (leaves removed and finely minced) – optional but recommended


Combine the sliced onions, water and kosher salt in a large skillet with a lid. Turn the heat to medium low and cook covered until the onions begin to soften. Check the onions in 10 minutes to see if they are beginning to soften. When they are half cooked (this should happen in about 10–15 minutes) remove the lid so the water can evaporate. Add balsamic vinegar and rosemary and turn the heat to low. Stir occasionally while the balsamic reduces. Cook until the onions are soft and the balsamic has become thick like syrup (about 25 minutes).

Nutritional Information for the entire recipe:

Amount Per Serving
Calories - 97.87
Calories From Fat (2%) - 1.65

Total Fat - 0.2g
Saturated Fat - 0.02g
Cholesterol - 0mg
Sodium - 307.05mg
Potassium - 73.77mg
Total Carbohydrates - 20.33g
Fiber - 1.96g
Sugar - 9.53g
Protein - 1.57g


If you like French onion soup and balsamic vinegar this is a marriage of the two. It is simultaneously sweet and tart. My favorite way to use this is on seitan. However it is also good on crostini or panelle. It makes a fabulous pizza topping too.

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