Onions with Balsamic Vinegar and Sugar

Introduction

Four large onions cook down into a rich, syrupy tangle once the sugar melts and the balsamic vinegar reduces in the pan. You end up with a sweet-savory onion topping that works on burgers, steaks, sandwiches, grain bowls, or as a make-ahead condiment for the week.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Servings: 6

Ingredients

• 4 tablespoons olive or vegetable oil
• 4 large yellow or white onions, sliced into thin strips
• ½ cups white granulated sugar
• ¼ cup balsamic vinegar
• ¼ teaspoon salt
• ⅛ teaspoon coarse ground black pepper

Instructions

1. Heat oil in a large frying pan over medium heat. Add onions, and sauté, stirring, for about 15 minutes, or until they begin to brown. Do not cook over high heat, as the outside of the onions will char too quickly before the insides have softened and sweetened.
2. When onions have softened and turned a light golden brown, add sugar. Continue stirring until sugar melts and begins to bubble.
3. As the onions turn a richer brown, clear a space in the center of the pan. Pour balsamic vinegar directly onto the hot pan, then stir it into onions.
4. When vinegar has reduced, leaving a syrupy coating on the onions, turn off the heat.
5. Stir in salt and pepper, and allow onions to cool.

Variations

• Use red onions instead of yellow or white onions for a slightly sharper flavor and a deeper purple-brown color after cooking.
• Replace the white granulated sugar with brown sugar if you want a darker glaze and a more molasses-like sweetness.
• Swap the balsamic vinegar for sherry vinegar to make the onions less sweet and a little brighter.
• Cook the onions a few extra minutes before adding the sugar if you want a deeper, softer onion texture that reads more like onion jam.

Tips for Success

• Slice the onions into even thin strips so they soften and brown at the same rate.
• Keep the pan at medium heat as directed; high heat will darken the edges before the onions turn sweet and tender.
• Wait until the onions are light golden before adding the sugar, or the sugar can color too fast while the onions are still undercooked.
• When you add the balsamic vinegar, clear that center space in the pan first so it hits the hot surface and reduces quickly.
• Stop cooking when the onions look syrupy, not dry; the coating thickens a bit more as the onions cool.

Storage and Reheating

Store the cooled onions in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a freezer-safe container or small portions for up to 2 months.

Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave them in short 20-second bursts, stirring between each burst. If they seem too thick after chilling, loosen them with a small splash of water while reheating.

FAQ

Can you make these onions ahead of time?

Yes. They keep well in the fridge, and the flavor settles in nicely after a day.

How do you know when the balsamic vinegar has reduced enough?

The onions should look glossy and lightly coated, with no thin liquid pooling in the pan. Once the mixture looks syrupy, turn off the heat.

Can you use red onions instead of yellow or white onions?

Yes. Red onions work well, but they bring a slightly sharper flavor and a darker final color.

Can you use brown sugar instead of white granulated sugar?

Yes. Brown sugar gives the onions a deeper color and a more caramel-like flavor, but the finished dish will taste a little heavier and sweeter.