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 :).
![](https://www.spicebuffet.com/wp-content/uploads/2019/04/DSC_0972-scaled.jpg)
- 1 no big onion
- 1/2 tsp olive oil
- a pinch salt
- 1/2 tsp balsamic vinegar
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Heat some olive oil in a skillet & once heated, throw in thinly sliced onions.
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Add a pinch of salt & saute till the onions start to brown.
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Close with a lid & turn the heat to the lowest flame possible.
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Let the onions cook/ caramelize for 10-12 minutes. Check on the onions every few minutes once & just saute.
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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.
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Add the balsamic vinegar at this stage, saute & close with the lid once again.
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Let the onions cook & further caramelize for another 5-7 minutes.
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You know you are done when the onions are black & brown and reduced to about 1/4ths its original quantity.
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Turn off the heat & let it cool down.
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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.
- 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).
- You can skip the balsamic vinegar if you don't have it on hand. The caramelized onions as is taste great.
- If you have a transparent lid, then nothing like it for you to monitor this while you are doing other stuff in the kitchen.
- You can make a large batch of this & freeze it. Use it whenever you need it.
Stepwise pictures
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_1567-1024x680.jpg)
Heat some oil in a skillet.
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_1568-1024x680.jpg)
Once the oil is sizzling hot, throw in the thinly sliced onions & saute. Add a tiny pinch of salt.
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_1569-1024x680.jpg)
Saute till they start to brown & then close with a lid.
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_1570-1024x680.jpg)
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.
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_1573-1024x680.jpg)
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.
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_1574-1024x680.jpg)
Add 1/2 tsp balsamic vinegar at this stage. Mix & close with the lid once again.
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_1575-1024x680.jpg)
Leave it for another 5-7 minutes on low heat. Saute every now and then.
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_1576-1024x680.jpg)
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.
![](http://sowmptuous.com/wp-content/uploads/2019/04/DSC_0969-final-1024x680.jpg)
Transfer to an airtight container & use it within a week.