Balsamic Turmeric Smoky Onions (Printable Version)

Tender onions cooked in a tangy balsamic glaze with turmeric and smoky undertones, ideal as an accompaniment.

# Ingredient List:

→ Onions

01 - 3 large yellow onions, thinly sliced

→ Glaze

02 - 2 tablespoons olive oil
03 - 1/4 cup balsamic vinegar
04 - 1 tablespoon maple syrup (or honey)
05 - 1 teaspoon ground turmeric
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon ground black pepper
08 - 1/2 teaspoon sea salt

→ Optional Garnish

09 - Fresh parsley, chopped

# How to Make It:

01 - Warm 2 tablespoons of olive oil in a large skillet over medium heat.
02 - Add the thinly sliced onions and sauté for 8 to 10 minutes, stirring occasionally until softened and lightly golden.
03 - Whisk together balsamic vinegar, maple syrup, ground turmeric, smoked paprika, black pepper, and sea salt in a small bowl.
04 - Pour the prepared glaze over the onions and stir to coat evenly.
05 - Reduce heat to low and cook for an additional 12 to 15 minutes, stirring occasionally until onions are deeply caramelized and the glaze has thickened.
06 - Taste and adjust seasoning if necessary before serving.
07 - Serve warm, garnished with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • They're caramelized magic that happens in under 40 minutes, with minimal hands-on time once you slice the onions
  • The turmeric and smoked paprika give them an earthy complexity that feels fancy without any fuss
  • They work everywhere—on burgers, alongside roasted chicken, stirred into grain bowls, or honestly just eaten warm from the skillet
02 -
  • Don't skip the low-heat braising step no matter how good they smell at the sauté stage—that's when the real caramelization and glaze thickening happens. Rushing it gives you soft onions with thin sauce instead of this luxurious, sticky coating.
  • If your glaze looks too thin at the end, let it cook uncovered for another couple of minutes at low heat. If it's too thick, a splash of balsamic vinegar or water brings it back into balance.
03 -
  • Keep your eye on the heat during the final caramelizing stage—low heat is your friend here, and rushing it or cooking too hot will cause the glaze to break or the onions to dry out
  • If you're serving these with something rich like beef or cheese, the balsamic acidity cuts through beautifully and balances the plate

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