Red Caramelized Onions in Balsamic Vinegar
4 servings
30 minutes
Red caramelized onions in balsamic vinegar are a true embodiment of Italian gastronomic elegance. Slowly simmered with thyme and olive oil, the onions acquire a tender texture and sweet flavor that perfectly contrasts with the rich acidity of balsamic vinegar. This recipe, rooted in traditional Italian cuisine, is often used as a side dish for meat and fish or as a base for exquisite sandwiches and bruschetta. The caramelization of the onions reveals their natural sweet notes, transforming an ordinary ingredient into a culinary masterpiece. It can be served hot or chilled, allowing the flavor to fully develop. Light and aromatic, it perfectly complements the rich flavors of Mediterranean cuisine, making any dish more refined.
1
Clean the onions and cut each into 8 wedges. Transfer to a saucepan and add thyme and olive oil. Season with salt and pepper and mix well.
- Red onion: 2 heads
- Fresh thyme: 4 stems
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Cover with a lid and cook on low heat, stirring, for 30-35 minutes until the onion releases its juice.
3
Make a very small fire and sauté the onion for another 10 minutes.
4
Add vinegar and cook for a couple more minutes until syrup forms.
- Balsamic vinegar: 1 tablespoon
