Balsamic Glazed Baby Onions
Tender, caramelized, and irresistibly tangy, Balsamic Glazed Baby Onions are the perfect blend of sweet and savory, making them an elegant yet approachable side dish. Featuring delicate baby onions, balsamic vinegar, and a touch of brown sugar, this recipe transforms simple ingredients into a glossy, flavor-packed glaze that clings to each tender onion. A quick blanching technique ensures effortless peeling, while a buttery sauté adds richness and depth. Simmered to perfection, these onions boast a silky, aromatic sauce perfect for spooning over grilled meats, roasted vegetables, or even pasta. Garnished with fresh thyme, they bring herbaceous flair to the table. Ready in just 35 minutes, this versatile recipe is ideal for holiday feasts, dinner parties, or weeknight indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams baby onions (pearl onions or cippolini onions)
- 80 milliliters balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 120 milliliters water
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Peel the baby onions by blanching them in boiling water for 1 minute, then transferring them to an ice bath. Gently squeeze each onion to pop the skin off.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
Add the peeled baby onions to the skillet in a single layer and sauté for 5-7 minutes, stirring occasionally, until lightly browned on all sides.
Sprinkle the brown sugar over the onions and stir to coat them evenly.
Pour in the balsamic vinegar and water, then add the salt and ground black pepper. Stir gently to combine.
Reduce the heat to low, cover the skillet, and simmer the onions for 15-18 minutes, stirring occasionally, until they are tender and the liquid has reduced to a thick glaze. If the pan becomes too dry, add a small splash of water as needed.
Once the onions are fully cooked and coated in the balsamic glaze, remove the skillet from heat.
Transfer the onions to a serving dish and garnish with fresh thyme leaves, if desired.
Serve warm as a side dish or use as a topping for grilled meats, salads, or pasta.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 50.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
