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Side Dishes

Red Onions with Balsamic Vinegar

Red onions with balsamic vinegar are a side dish you can make to go with any main course, from the most elaborate to the simplest.
Recipe Red Onions with Balsamic Vinegar
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Servings for 2 people

Red Onions with Balsamic Vinegar are a tasty side dish from the Italian culinary tradition, perfect to serve with any main course, from the most elaborate to the simplest. Balsamic braised onions are perfect for enriching and flavoring any kind of meat, but they also go well with a vegetarian main course.

I often make these balsamic caramelized red onions for aperitivo time too: you can serve them in handy individual portions or, as I prefer, pair them with bread to make very special canapés.

These onions with vinegar and sugar are truly a special recipe, but if you are especially fond of onions, I can’t help suggesting you also try the Caramelized Tropea Onions and the Tropea Onion Compote with Balsamic Vinegar. And now all that’s left is to leave you with the recipe for Red Onions with Balsamic Vinegar.

Ingredients for 2 people

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Method

  1. To make the Red Onions with Balsamic Vinegar, start by heating the vegetable broth, then peel the onions and cut them into small wedges. Now take a nonstick skillet and pour in a drizzle of oil, then add the onions and cook them over medium heat for a few minutes.
  2. When the onions have softened slightly, add the red wine, a ladleful of broth, the salt and the pepper to the skillet. Now cover with a lid and cook for about half an hour over medium heat, remembering to stir fairly often. Also check that the mixture does not dry out too much; if it does, you can add more vegetable broth.
  3. After 30 minutes, remove the lid and turn up the heat, then add the sugar and the balsamic vinegar and stir until the onions are perfectly caramelized. Your Red Onions with Balsamic Vinegar are now ready to serve. Finally, remember to download our App with exclusive content and fewer ads!

Tips

For really excellent Red Onions with Balsamic Vinegar, I recommend using Homemade Vegetable Broth.

Storage

Red Onions with Balsamic Vinegar are best eaten as soon as they are made, but any leftovers can easily be kept in the refrigerator in an airtight container.

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