Balsamic Glazed Red Onions — Cipolle Rosse all'Aceto Balsamico Emiliana
Emilian red onions slowly braised in olive oil and balsamic vinegar with brown sugar and bay until soft, sweet, and glossy in a deep mahogany glaze, served warm as a side or at room temperature with crusty bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut 640g red onions into 1.5cm wedges keeping root intact. Measure 1/4 cup + 2 tbsp extra virgin olive oil, 1/4 cup + 2 tbsp aged balsamic vinegar, 2 tbsp brown sugar, 200ml vegetable stock, 4 bay leaves, 4 thyme sprigs, and seasonings. Slice and lightly toast 120g rustic bread.
Sear
Heat 1/4 cup + 2 tbsp olive oil in a large heavy pan over medium heat 1 minute. Add onion wedges cut-side down in a single layer (work in two batches if needed to avoid crowding), sear 5 minutes undisturbed until deep colour develops. Turn wedges, sear another 3 minutes until golden on the second cut side.
Braise
Sprinkle onions with salt and pepper. Add bay leaves and thyme to the pan. Pour in stock and balsamic vinegar, sprinkle brown sugar and flaky sea salt. Liquid should reach one-third up the onions. Cover loosely, reduce heat to low, braise 18 minutes turning once at halfway mark, until onions are knife-tender.
Reduce
Uncover the pan and increase heat to medium. Reduce sauce uncovered 4 minutes until thick, glossy, and mahogany-coloured, coating the back of a spoon. Discard bay leaves and thyme stems.
Plate
Transfer glazed onions to warm shallow bowls, spoon glaze over the top, drizzle with 1 tsp grassy olive oil per serving, finish with flaky sea salt, and serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.