Balsamic Caramelized Red Onions

Tears of Joy

Onions are an amazing vegetable.  They are good raw in a salad or on a burger, if you want that sharp tanginess.  However, if you apply some heat to onions, something amazing happens; the water evaporates and the all the natural sugars come out and then brown.  After a little time, you get something sweet and savory.  Speaking of sweet and savory, there are two more ingredients in this concoction that will add a little extra of that delicious umami flavor; balsamic vinegar and Worcestershire sauce.

Throw these onions on my Garlic Naan Pizza as a topping, in a salad, on a sandwich.  Whatever.  They go on everything.

Balsamic Caramelized Red Onions

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 3 Tablespoons Extra Virgin Olive Oil
  • 24 Ounces Red Onion Thinly Sliced (Use A Mandolin)
  • 4 Tablespoons Balsamic Vinegar
  • 4 Teaspoons Worcestershire Sauce
  • 1/4 Teaspoons Kosher Salt
  • 1/4 Teaspoons Freshly Ground Black Pepper


  1. Heat oil in a medium, heavy bottomed skillet over medium heat.
  2. Add onion and sauté until golden, about 15 minutes.
  3. Add vinegar and Worcestershire sauce. Reduce heat to medium-low and simmer until liquid cooks away, onions are very tender and starting to brown, about 5-10 minutes.
  4. Add salt and pepper to taste.

Recipe Notes

Adapted from Epicurious


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