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Balsamic Roasted Onions

Balsamic Roasted Onions


  • Salt and freshly ground pepper
  • 1 lb. boiling onions (about 1” in diameter), peeled and left whole
  • 2 Tbs. any choice of Oli+Ve Extra Virgin Olive Oil (EVOO)
  • 1 Tbs. finely chopped fresh thyme, fresh rosemary, or other herb
  • 1/2 cup Oli+Ve Traditional Style Balsamic


  • Bring a large pot of heavily salted water to a boil.  Add onions and boil until tender but still firm, about 12 minutes.  When you insert a knife in an onion, it should meet just a little resistance in the center.  Drain onions and spread on a baking sheet to cool.
  • Preheat oven to 450 degrees.  Heat EVOO in an oven-going sauté pan (just large enough to hold onions in one layer) over med-high heat until hot.  Add onions, season with pepper, and sauté another few seconds.  Standing back to avoid being splattered, add vinegar, bring to a boil, and roll onions around in vinegar to coat well.  Put in preheated oven until very tender and vinegar has reduced to a glaze, about 10 minutes.  Remove onions at least once during cooking and    toss well before returning pan to oven.  Let onions cool in pan and toss occasionally so vinegar     adheres to onions as they cool.  Serve room temp. or while still warm.
  • Serve with beef, chicken, or as part of an antipasto. Chose the fresh herb for the recipe to complement whatever dish you plan to serve with the onions.