A savoury condiment that will complement most meats and cheeses, Balsamic Melted Onions are very similar to chutney, both savoury & sweet at the same time. They make a terrific addition to your dinner table, whether as part of an appetizer cheese board, or served with whatever meat you’ve roasted.
When it’s good… it’s good.
A similar recipe, Balsamic Peppers is another interesting and unusual condiment that’s equally tasty, using a mixture of sweet bell peppers in place of the onions. Talk about a shortcut to everybody’s favourite, Italian sausage & peppers!
Less than 5 ingredients…
In both recipes the veg are cooked down to a melting, slightly sticky softness, with both a savoury & sweet background. Perfect for a bruschetta topping, or tucking into a grilled panini, sandwich or burger for a flavour boost… it’s such a versatile condiment.
Can you believe I haven’t mentioned cucina povera/poor man’s cooking yet…? This is an excellent use of onions (or peppers) that have been hanging around in your veg basket too long. My first use for this fabulous recipe… was on a white pizza! Paired with Italian sausage and a scattering of peppery arugula after cooking, it made a dee-lish combo of flavours, temperatures & textures.
Little effort. Big reward!
They’ll take about an hour to cook down, slowly, so plan to make the recipe when you have other things on the go, close by. Nothing could be simpler, you just have to watch that the pan doesn’t get dry. If it does add another splash of vinegar; it will reduce, making the onions a lovely, caramelized mass. For what you put into it in terms of ingredients and time, this truly is a recipe where the sum is so much greater than the addition of its parts. It keeps very well in the fridge, so make extra~
Find joy where you can.
I’m thinking right now of the saying “simple is best…” and how it applies here. I used regular yellow onions, but am imagining how it would be even better using a sweeter variety like Vidalia. See that? Have already decided to make this again, and again. Can’t. Wait.
Does that give you even an inkling of how much I love, love, love doing this???
While never considering myself particularly crafty, I stand corrected – by someone very close to me. What are cooking and baking, if not the craft of making things, lovingly, thoughtfully, with your very own hands…?? The joy is extended, not only in the eating – but in the sharing at the table.
If my artistic endeavours are, for now, in the fabulous world of food, so be it. Buon appetito~
- 4 medium-large onions
- 2 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar + more as needed
- 2 teaspoons sugar
- Large pinch Kosher salt
- Large pinch Freshly ground black pepper
Peel the onions, then cut in half through the stem end. Then thinly slice the onions across. (If any of the onions are more large than medium, cut then in half again through the core end).
Heat a heavy bottomed sauté pan over medium-low and add the olive oil. Add the sliced onions, balsamic vinegar, sugar, pinch of salt & pepper. Stir together then simmer slowly, on medium-low heat for about 1 hour until onions are ‘melted’ and very soft. Stir occasionally, adding splashes of vinegar if the pan is getting dry.
When the onions are very soft and wilted, taste and add more salt & pepper as needed. Remove from heat. Serve warm or at room temperature.