Recipe Wednesday: Balsamic Onions

Recipe Wednesday: Balsamic Onions

Apr 13

I have growing in my garden right now some sweet onions, and I can’t wait for harvest. After I planted them, I was told that root crops in Florida soil don’t always work out so well, especially onions and garlic. But I am an eternal optimist and I am hoping to get enough to make a big dish of Balsamic Onions! I discovered this recipe from Martha Stewart a few years ago, and it’s so good, the only thing I changed was more balsamic vinegar. If possible go for the good stuff, but if you do just use store brand balsamic it’s okay, the oniony goodness covers up the pungent flavor of the inexpensive stuff. So this may be a cop out since it isn’t an original recipe like the other Recipe Wednesday posts have been but oh well, they are too good to pass up for that little point. (The original printing of this recipe can be found here at her website)

Martha’s Balsamic Onions


  • 2 large red (or Vidalia is what I usually use) onions
  • 4 sprigs fresh thyme
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 3 tablespoons balsamic vinegar


  1. In a medium saucepan, combine onions, cut into 8 wedges each (trim core if pieces won’t separate), thyme, and olive oil. Season with coarse salt and ground pepper; toss to combine.
  2. Cover and cook over medium-low, stirring occasionally, until onions release their moisture, 30 to 35 minutes.
  3. Reduce heat to low; leave cover on, and cook onions until golden, stirring occasionally, about 10 minutes.
  4. Stir in balsamic vinegar; cook until syrupy, 1 to 2 minutes.

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