Balsamic Glazed Onions

Balsamic Glazed Onions – Cipolle Glassate di Luana

Balsamic glazed onions are a flavorful sweet and sour side dish, scrumptious with any roast meat, or served cold in antipasti or in salads. Make extra—they are good for a week kept in the fridge and make excellent left overs! This recipe is a staple in Luana Vaghegini’s cucina. Many thanks to Luana for sharing it with us!

Ingredients for six servings:

1 Tablespoon white sugar

Balsamic vinegar, enough to cover the sugar

6 medium sized onions (or 1 per person, any kind—red, white, or a few shallots per person)

Olive oil



  • Quarter the onions, place in a bowl, then toss in plenty of olive oil and approximately 1-2 tsp salt. Set aside.
  • In a large nonstick pan (a wok is nice for this), add sugar, and pour in enough balsamic vinegar to cover the sugar.
  • Stir and cook over medium high heat until the sugar dissolves and the balsamic starts to boil. Watch the bubbles, and keep stirring. The bubbles will be big at first, and after a few minutes, the vinegar will thicken and the bubbles will become smaller. It is starting to caramelize now.
  • Cook 1-2 minutes more (be very careful not to wait until it is syrupy thick, as it will quickly become hardened like glass!) then add the onions and toss them around in the balsamic glaze.
  • Add enough boiling water to nearly cover the onions. Cook about an hour, over medium high heat, uncovered.
  • Allow water to evaporate, stirring occasionally. When finished, the onions will be soft with a rich brown caramel color.