Balsamic caramelized onions

Well I have a lot of recipes to post & they are all awesome including this one but I realised as I transferred the pics to my laptop that most of the pictures were not clear (not really sure what I goofed up with the setting or well ofcourse, there is this very fair chance that Mr Adyant did something). However, I took notice of it only when I transferred the pics and now I am feeling terribly bad. I need to redo the final pics (atleast) for almost 4 or 5 recipes that I am about to post now. I did contemplate not posting them at all but these recipes are too good to be wasted. So re-do pics soon is what I am going with.

I keep seeing these different kinds of onion jams floating around on insta & had always wanted to give it a go. They seem to be such a nice addition to burgers/ sandwiches. D wanted a nice restaurantish dinner one thursday evening & I somehow thought of a pizza with potatoes & these caramelized onions on top. Thought they would go well together but what I did not anticipate is how well it literally melts in your mouth. And how well potato & caramelized balsamic onions go well together. Gawd, I knew I had to had to blog it. I am blogging the caramelized onions separately since they are separate dish in itself & is so versatile. Can be used as a topping on pizzas, burgers, sandwiches. Lose the balsamic vinegar & use it as a topping on pulaos/ briyanis. I love love love this & wonder what took me so long to make this. Also, it’s so simple to make (only 4 ingredients) and helps jazz up a dish to a whole another level :).

Balsamic caramelized onions
Prep Time
5 mins
Cook Time
20 mins
Passive Time
25 mins
Course: Dips
Cuisine: International
  • 1 no big onion
  • 1/2 tsp olive oil
  • a pinch salt
  • 1/2 tsp balsamic vinegar
  1. Heat some olive oil in a skillet & once heated, throw in thinly sliced onions.

  2. Add a pinch of salt & saute till the onions start to brown. 

  3. Close with a lid & turn the heat to the lowest flame possible. 

  4. Let the onions cook/ caramelize for 10-12 minutes. Check on the onions every few minutes once & just saute. 

  5. After around 10-12 minutes, you will notice the onions starting to char/ blacken. If you taste the onions, you will definitely not miss the sweetness from it. 

  6. Add the balsamic vinegar at this stage, saute & close with the lid once again. 

  7. Let the onions cook & further caramelize for another 5-7 minutes. 

  8. You know you are done when the onions are black & brown and reduced to about 1/4ths its original quantity. 

  9. Turn off the heat & let it cool down. 

  10. Use it as a topping on pizzas, burgers, sandwiches or skip the balsamic part & add it as a topping to pulaos/ briyanis. Divine!!! If storing, store in an airtight container for upto a week.

Recipe Notes
  1. I used the low flame in my biggest burner for the whole cooking process (once the onions just start to brown. till then I had it on high flame). 
  2. You can skip the balsamic vinegar if you don't have it on hand. The caramelized onions as is taste great. 
  3. If you have a transparent lid, then nothing like it for you to monitor this while you are doing other stuff in the kitchen. 
  4. You can make a large batch of this & freeze it. Use it whenever you need it. 

Stepwise pictures

Heat some oil in a skillet.

Once the oil is sizzling hot, throw in the thinly sliced onions & saute. Add a tiny pinch of salt.

Saute till they start to brown & then close with a lid.

Onion has water in it & so the onion will start to get soft once the lid is on. Every few minutes once, just take off the lid, saute & then put the lid back on.

After 10-12 minutes on low heat, you will notice the onions blackening. If you taste it a bit, you’ll not miss the sweetness that comes in this caramelising process.

Add 1/2 tsp balsamic vinegar at this stage. Mix & close with the lid once again.

Leave it for another 5-7 minutes on low heat. Saute every now and then.

This is the state when you know your caramelized onions are ready (everything almost close to black but not burnt). Turn off the heat. Let the mixture cool down.

Transfer to an airtight container & use it within a week.

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