Balsamic Roasted Onions
Balsamic Roasted Onions
Description
Sweet roasted onions caramelized with rich balsamic vinegar, olive oil, and herbs until deeply golden and jammy. This simple yet elegant side dish delivers bold savory-sweet flavor that pairs beautifully with grilled meats, roasted vegetables, holiday dinners, and rustic comfort meals.
Recipe Overview
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Calories: About 120 per serving, based on 6 servings
Ingredients
6 small sweet onions or 4 medium onions, peeled and cut into thick wedges
⅓ cup 25 Star Dark Balsamic Vinegar, divided
2 tablespoons Garlic Infused Olive Oil
1 tablespoon Rosemary Infused Olive Oil
1 tablespoon honey
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons fresh parsley, thyme, or oregano, chopped
Flaky sea salt, for finishing
Instructions
• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• Peel the onions and cut them into thick wedges, keeping part of the root intact so the wedges stay together.
• In a large bowl, toss the onion wedges with the Garlic Infused Olive Oil, Rosemary Infused Olive Oil, salt, and black pepper until evenly coated.
• Spread the onions onto the baking sheet in a single layer, leaving space between the wedges so they caramelize instead of steaming.
• Roast for 20 minutes.
• While the onions roast, whisk together half of the 25 Star Dark Balsamic Vinegar and the honey in a small bowl.
• Remove the onions from the oven, drizzle evenly with the balsamic-honey mixture, and stir gently to coat. Adding the honey and balsamic partway through, rather than at the start, keeps them from scorching as the onions release moisture and the pan liquid reduces.
• Return to the oven and roast for another 10 minutes.
• Drizzle the remaining balsamic vinegar over the onions and stir once more.
• Roast a final 5–10 minutes, until the onions are deeply caramelized and tender all the way through.
• Garnish with fresh herbs and finish with a light sprinkle of flaky sea salt before serving warm.
Chef's Tip
Allow enough space between the onion wedges while roasting so they caramelize properly instead of steaming. Adding the balsamic and honey in stages, rather than tossing everything together before roasting, protects the glaze from burning as the onions release their natural moisture while still producing a deeply caramelized, jammy finish.
Flavor Variations
• Add crumbled goat cheese before serving for a creamy, tangy contrast.
• Finish with Black Truffle Extra Virgin Olive Oil for earthy richness and a restaurant-style finish.
• Use 25 Star White Balsamic for a brighter, lighter glaze with subtle sweetness.
• Add roasted garlic cloves to the pan during the final 15 minutes of roasting for mellow roasted garlic flavor.
• Top with crispy bacon pieces for a savory-sweet combination that pairs beautifully with grilled meats.
Pairings
Serve alongside grilled steak, roast chicken, pork tenderloin, burgers, grilled sausage, mashed potatoes, roasted root vegetables, holiday roasts, or spoon over sandwiches, burgers, flatbreads, and grain bowls.
Build Your Plate
Turn this into a complete side dish
These sweet, deeply caramelized onions pair beautifully with simply seasoned proteins and hearty sides that allow the rich balsamic glaze to shine.
Finished Side Dish
Balsamic Roasted Onions served with grilled steak, roast chicken, pork tenderloin, burgers, or layered onto sandwiches and flatbreads.
Main Dish
Sweet onion wedges roasted with Garlic Infused Olive Oil, Rosemary Infused Olive Oil, and a rich 25 Star Dark Balsamic glaze.
Sides & Additions
Mashed potatoes, roasted root vegetables, grilled asparagus, crusty bread, or creamy polenta.
Flavor Pairing
25 Star Dark Balsamic for the classic glaze, 25 Star White Balsamic for a brighter finish, or Black Truffle Extra Virgin Olive Oil for added richness.
Recipe Notes
These onions can be prepared up to two days ahead and reheated gently before serving. They are equally delicious spooned over steaks, burgers, sandwiches, flatbreads, grain bowls, or stirred into mashed potatoes. Keeping the onion wedges a similar size ensures even roasting and caramelization.
