Braised Red Onions
Elevate your side dish game with these tender and flavorful Braised Red Onions, a visually stunning and irresistibly delicious addition to any meal. This recipe transforms simple red onions into a sweet and savory delight, thanks to the perfect combination of balsamic vinegar, brown sugar, and fresh thyme. The onions are caramelized to a golden perfection before being slowly braised in a rich broth, allowing them to soak up the deep, tangy glaze. With just a handful of pantry staples and a total preparation time under 45 minutes, this easy yet elegant dish is perfect for both weeknight dinners and special occasions. Serve these Braised Red Onions alongside roasted meats, grilled vegetables, or as a cozy accompaniment to hearty stews for a pop of color and bold flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large red onions
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 cup low-sodium vegetable or chicken broth
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel the red onions, leaving the root end intact to help hold the onion layers together during cooking.
Slice the onions in half vertically through the root, creating two even halves.
In a large skillet or shallow pan, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Place the onion halves cut-side down in the skillet. Cook for 3-4 minutes without moving them, until the cut side is caramelized and golden brown.
Flip the onions carefully with tongs so the rounded side is facing down. Pour the balsamic vinegar and broth over the onions.
Add the brown sugar, thyme, salt, and black pepper. Stir gently to combine the liquid ingredients, taking care not to disturb the onion halves.
Bring the liquid to a simmer, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Cook for 25-30 minutes, occasionally spooning the liquid over the onions, until the onions are very tender and the liquid has reduced to a thick glaze.
Uncover the skillet and increase the heat to medium-high for 2-3 minutes to further thicken the glaze, if needed.
Remove from heat and transfer the braised onions to a serving dish. Spoon the glaze over the onions and garnish with extra thyme leaves, if desired. Serve warm as a side dish.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 65 mg | 1% | |
*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.
