Looking for a great versatile food to add a pop of flavor to a variety of different dishes?
Stop your intensive searching!! Turn to some Balsamic-Glazed Onions!
These babies are delicious. Or could it just be that I am in love with balsamic vinegar? I guess just try them for yourself, and then we’ll know if my opinion is biased or not 😉
I have to give a little credit to work again for this one. We had a flatbread that had balsamic onions on it, and the onions tasted so freaking yummy on it. So I inquired (like usual).
The good news is that they’re way easy and quick to make.
The additional good news is that they’re flavor-
bursting exploding good. Did I already cover that? Very well, I repeat myself.
This salad was especially fun to eat because I didn’t use any dressing. It’s one of those ‘what you see is what you get’ kind of salads. Gotta love a salad that’s not afraid to show its true colors: bed of greens, balsamic-glazed onions, goat cheese crumbles, sliced cucumber and avocado.
The reason I didn’t feel the need to use dressing was two-fold: the balsamic onions covered the flavor division nicely, and the avocado and goat cheese together add creaminess so when you mix the salad, it coats the other ingredients!
These onions are nice to keep in the fridge to add to salads on-the-go. Other than salads, you can put the onions on or with tons of things like eggs and quiches, sandwiches, lettuce wraps, quinoa/rice and sautéed veggies, homemade pizza, and proteins (chicken/steak/fish, etc.) – to name a few.
And lastly, these red onions don’t just taste good; my brother recently did a post about some of the health benefits of red onions over at Healthy Wild and Free! You better believe they are good for you, and this is a great way for you to include them into your diet 🙂
- 1 red onion
- small amount of coconut oil (or whatever oil you use for sautéing)
- ¼ cup balsamic vinegar
- dash of rosemary and/or thyme (optional)
- Slice up the red onion into medium-sized pieces and place in a pan with the oil.
- Sauté on medium-high heat for only a couple of minutes until the purple fades a little but the onions are still crunchy (about three to four minutes).
- Place onions in a seal tight container and cover about ¾ of the onions with balsamic vinegar.
- Sprinkle a dash rosemary and thyme and stir in.
- Place lid on and let marinade overnight in the refrigerator.
Can you think of other dishes to add these balsamic-glazed onions to?