Pear or Raspberry Infused White Balsamic Glazed Roasted Onions

5 from 1 vote

Pear or Raspberry Infused White Balsamic Glazed Roasted Onions

These tangy caramelized sweet buttery onions can be roasted on the grill or in the oven, or you can use my cheater method and get them on the table in about a half-hour! You can use regular balsamic or your favorite vinegar, but this Alessi Pear Infused White Balsamic Vinegar is amazing! You can reduce the butter or replace it with olive oil, but the butter makes them shiny and luscious! (If you can't find Pear Infused Alessi, try Alessi White Balsamic Raspberry Blush!)

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Prep Time5 mins

Cook Time35 mins

Course: Appetizer, Side Dish

Cuisine: American, Italian

Servings:

Calories: 110kcal

Equipment

roasting pan If you want these on the table in a half-hour use a microwave-safe pan and a *disposable roasting pan, or even make a tray out of nonstick foil.
non-stick aluminum foil
small bowl For marinade.
oven, broiler or grill.
microwave Optional.

Ingredients

2 Vidalia onions Yellow or red onions will work.
4 tbsp butter Olive oil can be used, however, butter is best!
4 tbsp Alessi Pear infused white balsamic vinegar Pear infused is great, but regular balsamic, red, or cider vinegar is fine. White balsamic looks best, in my opinion. If you can't find pear-infused, try Raspberry Blush White Balsamic.
2 tbsp white vinegar Any white vinegar, or rice wine vinegar.
2 tbsp water
3 tbsp brown sugar
⅛ tsp pepper Black or white pepper, to taste.
⅛ tsp salt
½ tsp herbs Optional - rosemary and/or thyme are perfect!
½ tbsp olive oil Optional - drizzle additional over onions when serving.

Instructions

Use one tbsp. of butter, grease the roasting pan, sides and bottom. Or line with non-stick foil.
Preheat your oven to 450°F
Combine water, both vinegars, seasoning, olive oil, and sugar in a small bowl. Stir to combine.
Slice onions in even slices, about 1/2 inch thick. (Thinner will cook faster, but fall apart more.)
Add onions in a single layer to the pan and spoon marinade over them or flip the onions to coat.
*If microwaving to speed up cooking, butter the bottom of the microwavable dish, (they can overlap a bit) and pour some marinade over. The photos shown are for half a batch. Microwave the onions for two minutes and spoon the marinade from the bottom of the pan over the tops of the onion slices. Microwave for another minute or two or until they start to soften.
If you are using fresh herbs, reserve some for garnish and sprinkle some on the onions.
These can marinate overnight or be cooked right away.
When ready to roast, place them in a single layer in the roasting pan. Slice the remaining butter so that each onion slice has a dab of butter on top.
(You can omit the butter and drizzle more olive oil, but butter is worth it!)
Roast the onions in a 450°F oven until they are soft and the marinade has thickened to a shiny glaze. Baste after ten minutes.
From raw, they will probably take about 30-45 minutes. Keep an eye on them because if the glaze burns it will get bitter. Be careful, the sauce will be hot like lava! Once the onions are tender and the sauce is thick and sticky, they are done.
Be sure to check them and spoon over the marinade periodically.
If using pre-cooked, microwaved onions, they will take about 25 minutes. The sauce/glaze will thicken some as it cools a bit. Be careful, it's as hot as lava!

Notes

*I usually cook these with the odds and ends of onions in the fridge. So the photos are shown with about five or six slices.

*Resist the urge to add more vinegar and/or less water. If you only use vinegar or omit the water, they will come out vinegary and sour.

*I use disposable roasting pans for these. When the marinade thickens it gets sticky and delicious. It can be hard to remove from Pyrex or glass roasting pans. If it does get baked on, try Bar Keepers Friend and Magic Erasers.

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Nutrition