Sweet, savory, and tangy, these Baked Balsamic Onions will become regulars on your recipe rotation.
Baked Balsamic Onions
Makes 6 to 8 servings
- 5 medium yellow onions
- 1 tablespoon olive oil
- ¼ cup unsalted butter
- ½ cup balsamic vinegar
- ½ cup chicken broth
- 1 tablespoon firmly packed brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 sprigs fresh rosemary
- Garnish: fresh rosemary
- Preheat oven to 400°.
- Cut onions in half, root to stem, and peel, discarding skins. Trim off roots, if desired, but be careful not to over-trim onion so it stays together.
- In a large cast-iron skillet, heat oil over medium heat. Add onions, cut side down; cook until browned, 3 to 5 minutes. Remove onions from skillet.
- In same skillet, melt butter over medium heat. Whisk in balsamic vinegar, broth, brown sugar, salt, and pepper. Remove from heat. Return onions to skillet, cut side up, and add rosemary sprigs. Cover with foil.
- Bake for 20 to 25 minutes. Remove foil and turn onions, cut side down. Bake, uncovered, until onions are tender and liquid is thickened, 20 to 25 minutes more. Remove and discard rosemary sprigs. Baste onions with cooking liquid just before serving. Garnish with rosemary, if desired.