Balsamic Glazed Onions Butter (Printable Version)

Sweet caramelized onions with rich brown butter and a tangy balsamic glaze, perfect for sides or toppings.

# Ingredient List:

→ Vegetables

01 - 4 large yellow onions, thinly sliced

→ Fats

02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Glaze

04 - 2 tablespoons balsamic vinegar
05 - 1 tablespoon brown sugar

→ Seasonings

06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat until melted and slightly foamy.
02 - Add sliced onions and sea salt. Cook, stirring occasionally, until onions soften and begin to caramelize, about 20 to 25 minutes.
03 - Reduce heat to low. Stir in brown sugar and cook for another 5 minutes until onions turn golden and jammy.
04 - In a small saucepan, melt the remaining 1 tablespoon butter over medium heat until it foams and turns golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat.
05 - Add balsamic vinegar to the onions, stirring to deglaze the pan and coat the onions evenly. Cook 2 to 3 minutes until vinegar has mostly evaporated and glaze thickens.
06 - Drizzle the browned butter over the glazed onions, season with black pepper, stir to combine, and serve warm.

# Expert Advice:

01 -
  • The brown butter adds a warm, nutty depth that makes ordinary onions taste like they came from a fancy restaurant.
  • It works on almost anything, grilled steak, burgers, toast, even stirred into pasta when you need something fast and comforting.
  • Once you get the timing down, it practically cooks itself while you handle everything else.
02 -
  • Don't rush the caramelization or you'll end up with burnt edges and raw centers, patience is the only real trick here.
  • Brown butter can go from perfect to scorched in seconds, so watch it closely and pull it off the heat the moment it smells toasty.
  • If the balsamic reduces too much, it turns sticky and bitter, so keep it moving and taste as you go.
03 -
  • Use a wide skillet so the onions have room to spread out and caramelize evenly instead of steaming in a pile.
  • If the pan gets too dry during cooking, add a tablespoon of water to loosen things up and prevent sticking.
  • Taste the onions before you add the balsamic so you know how sweet they are, then adjust the vinegar to balance.

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