If you know my husband and I, you know were complete opposites. Well, except for our dislike of cats. We see eye to eye on that one. But that’s irrelevant.

He hates onions. No, stronger then hate. Whatever is stronger then hate, that’s how he feels about them. And I love them. Shocking.

Given that, I’m not entirly sure what I was thinking buying an 8 lb bag of onions at Costco knowing only 1 of us actually eats them. Well, when you have this many onions in your house and only 1 of you is eating them, you start to get creative, reeeeeal creative. Good ol’ caramelized onions are delicious, in fact, they’re among some of my favorite foods. You can add them to almost anything and I think it enhances the dish. Maybe not ice cream. And I’m not entirely sure you should dollop peanut butter on them either. However, scooping some over a log of goat cheese and spreading that on fresh baguette, um, heeeello. Where do I sign up?!?!

Using the oven to caramelize my onions came about because I wanted caramelized onions, but I really didn’t want to babysit a pot of onions on the stove. Plain and simple.

Done and Done.

Stay tuned next week because I may have a few ways to use these caramelized onions, and it will be more then just eating them straight out of the bowl, with your fingers. Which I am proud to say happened. Which meant I had to make a second batch and use that batch for next weeks recipe. Good thing I bought a bag of onions the size of a small child, clearly I’ll have no problem eating all of them.

Caramelized Balsamic Onions


  • 2 large onions (I used yellow), thinly sliced
  • 1 tbsp olive oil
  • 1/3 cup honey balsamic vinegar
  • salt and pepper (to taste)


Preheat the oven to 350 degrees.

In a large baking dish (I used a 9×13 inch glass pan), toss the onion slices, olive oil and balsamic. Sprinkle with some salt and pepper (just a little) and bake for 45 minutes. Half way through (around 20 minutes) mix the onions.

*Your onions may take more/less time depending on how caramelized you like them. So cook them longer if you want more caramelization. Just stir occasionally so they don’t burn.

Remove from the oven and eat right away.

*You can store them in the fridge for a few days or freeze in an airtight container for a later use.


Yields: 1 cup of caramelized onions

I used Honey Ridge Farms Balsamic Honey Vinegar. They have a few different flavors of honey vinegars, any of which would be delicious to use with these onions. I particularly liked the Sundried Tomato & Tarragon Honey Vinegar.