Caramelized Balsamic Onions

These can be stored in a air tight container in your fridge for up to a week. These are perfect over steak, burgers, or for an appetizer over some toasty bruschetta topped with Gorgonzola.


3 medium-large onions (white, yellow or red)
2 tablespoon Extra Virgin Olive Oil
1 TBS Balsamic vinegar
1tsp Worshishire Sauce
Salt and pepper, to taste


Peel and slice onions. Heat oil in large saucepan over medium heat. Add onions, salt and pepper, stir to coat onion. Cook for 10 minutes, stirring every few minutes. If the onions start to color too much or catch on the bottom of the saucepan, reduce the heat. Add the Balsamic vinegar and Worshishire and stir into onions. Be sure to scrape the bottom of the pan to remove all the flavors.

Reduce to medium/low and cover pan. Stir onions every five minutes and check that they are not burning on the bottom of the saucepan. Cook for another 20-30 minutes or so, until onions have reached the desired color and texture.