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Rosemary-Balsamic Caramelized Onions {A How-To}

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.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 1 cup
Calories 339 kcal


  • 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


  • 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.


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.


Calories: 339kcalCarbohydrates: 26gProtein: 3gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 30mgSodium: 3513mgPotassium: 381mgFiber: 5gSugar: 12gVitamin A: 479IUVitamin C: 19mgCalcium: 117mgIron: 2mg
Keyword balsamic vinegar, caramelized onions, rosemary
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