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Rosemary Balsamic Caramelized Onions {How-to}
There are a thousand methods for caramelizing onions and each chef will tell you that their way is the best. But in reality... these Rosemary Balsamic Caramelized Onions are the best.
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course
Side Dish
Cuisine
American
Servings
1
cup
Calories
339
kcal
Ingredients
2
large yellow onions
julienned
1
T
unsalted butter
1
T
canola oil
1
t
salt
3/4
c
water
1
T
balsamic vinegar
2
T
rosemary
minced
1/2
t
salt
Instructions
Cut your onions into a thin julienne. Heat 1 T butter and 1 T canola oil in a large sauté pan over medium high heat.
Add the onions plus 1 t salt and allow to begin to brown, stirring occasionally.
Once the bottom of the pan develops a nice layer of fond, add 1/4 c water to the pan and stir until all the fond has loosened.
Lower the heat to medium-low and continue the same process until the onions are cooked down, about 20 more minutes.
Once the onions are soft and golden, add balsamic, rosemary and salt. Cook for an additional couple of minutes until vinegar flavor is cooked out.
Notes
You do NOT want to use a non-stick pan for caramelized onions. Non-stick will prevent the fond from forming and slow the caramelization process.
Keyword
balsamic vinegar, caramelized onions, rosemary