This is what I call a 2 for 1 recipe. Yes, it is a how-to caramelize onions guide. But I never serve plain onions. Instead, I turn them into French onions with loads of flavor reminiscent of French onion soup. Skip the soup mix and instead use a few kitchen staples to give your onions banging flavor!
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Balsamic onions are perfect for topping everything from grilled pork chops to cheesy baked potatoes. Personally, my favorite way to use them is my French onion gratin. It is truly a life-changing side dish.
As my loyal readers know, I am a little onion obsessed. I don't think onions are just part of the supporting cast. Let's make onion recipes where they are the star!
📖Why My Recipe Works
- Big flavor from simple ingredients. Slowly cooking onions develops their natural sweetness, while beef broth adds savory depth and balsamic vinegar balances the richness.
- Versatile enough for everyday cooking. Serve these onions alongside your favorite protein or use them to add flavor to sandwiches, burgers, and other recipes.
🧾Ingredient Notes
- Onions - My first choice is yellow or white for caramelizing because they have a good balance of sweetness and savory onion flavor. Sweet onions also work, but they will give you a sweeter finished dish.
- Butter - Unsalted butter gives you control over the seasoning. You can substitute olive oil for a dairy-free version.
- Fresh thyme - Adds a subtle herbal note that works particularly well with the onions. You can substitute a small pinch of dried thyme.
- Beef broth - Gives the finished onions a richer, more savory flavor. Vegetable broth is an easy substitute if you prefer a vegetarian version.
- Balsamic vinegar - A small amount adds acidity and rounds out the sweetness. Use regular balsamic vinegar rather than a thick balsamic glaze.
⏲️A Visual Guide to Caramelized Onions
Cut the onions into thin, even slices. Keeping them roughly the same thickness helps them cook at a similar rate, so you don't end up with some pieces burning while others are still firm.
At 3 to 5 minutes, the onions will release moisture and soften.
At 10 minutes, the moisture evaporates; they begin to brown and develop a deeper flavor.
At 18 minutes the onions may look done. But continue to cook until dark and golden.
Once fully caramelized (25 to 30 minutes), add the beef broth and bring to a simmer. Finish with balsamic.
👩🏻🍳Jen's Testing Notes
- If the onions start browning too quickly, lower the heat. You want gradual caramelization, not dark, burnt edges.
- The onions should be soft and coated in a flavorful sauce, rather than swimming in liquid.
- If your onions start drying out or sticking to the pan before they're fully caramelized, add a tablespoon or two of water.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Caramelized Frenched Onions
Ingredients
- 2 Tablespoons unsalted butter
- 1 pound yellow onion thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 sprigs fresh thyme
- 2 cloves garlic minced
- ½ cup beef broth
- 1 teaspoon balsamic vinegar
Instructions
- Melt the butter in a heavy-bottomed skillet over medium heat. Add the onions, thyme, salt, and pepper. Cook, stirring frequently until the onions are very soft, and deep golden-brown, 25 to 30 minutes. If the onions begin to burn turn down the heat and stir more often.2 Tablespoons unsalted butter, 1 pound yellow onion, ½ teaspoon kosher salt, 2 sprigs fresh thyme, ¼ teaspoon black pepper
- Add the garlic and cook for 1 minute. Add the beef broth, scrape up any brown bits. Bring the broth to a boil and simmer until it is reduced by half. Remove from heat, remove the thyme sprigs, and stir in the balsamic.2 cloves garlic, ½ cup beef broth, 1 teaspoon balsamic vinegar
Notes
- If the onions begin to dry out, you can add 2 tablespoons of water.
- Store leftover onions in airtight container for up to 4 days.
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