Balsamic Braised Red Onions
Onions are one of the most versatile vegetables I know of. They are cooked just about every conceivable way, play a major role in just about every cuisine, enhance millions of recipes, and shine as the main star in hundreds of others. In this recipe, I show you how to slowly braise some red onions in some water and balsamic vinegar. The result, are sweet, tender onions, that are super rich is flavor and make a great garnish or condiment for tons of dishes Hope you enjoy them!!
Recipe Overview & Keys to Success
To make the Balsamic Braised Red Onion, there are just a few cooking techniques you should follow:
- There’s really no substitute for time on this dish. Cooked over a few hours, all the water in the onion evaporates, concentrating the flavors and bringing out the natural sugars. It will take almost an hour to get them deeply browned, then another couple to braise with the balsamic.
- Balsamic vinegar is really strong stuff, and braising for a couple hours, can further concentrate the flavor as it evaporates. That concentration can actually be too strong, so you’ll probably want to replace the balsamic with water as it evaporates.
RECIPE FOR BALSAMIC BRAISED RED ONION
Ingredients for Balsamic Braised Red Onion (1/2 cup worth)
- 2 red onions
- 1 Garlic clove
- 2 – 4 tablespoons of balsamic vinegar
- Water as needed
- Salt & pepper
Balsamic Braised Red Onion
- Julienne the onions
- Mince the garlic
- Sauté the onions & garlic in a pot over medium heat, in olive oil, salt and pepper
- Continue to cook the onions until they are golden brown; about 45 minutes
- Add a few tablespoons of balsamic vinegar and a few of water; covering about half way up the onions
- Turn the heat down until the onions are just barely simmering
- Cover them, and stir every 10 - 20 minutes or so, checking on the quantity of water
- If needed add a bit more water to prevent sticking
- After about 2 hours, you can let the liquid evaporate, until the onions form a marmalade consistency, and you’re done
You can easily make a large batch of these, and keep them in the fridge for use as a condiment. I love them on burgers, also as a garnish for pork, steak and chicken. Hope you enjoy them!!