Slow Roasted Raspberry Balsamic Onions and Garlic

Slow Roasted Raspberry Balsamic Onions and Garlic

 

Yesterday I wanted to make some caramelized onions to have on hand for burgers, pizzas, sandwiches – whatever strikes my fancy.  I started making my  standard recipe – and then realized I was out of regular balsamic vinegar.  I got creative and I’m so happy I did!  The raspberry balsamic adds a nice fruity sweetness and the garlic – it just melts!  Perfection – I wouldn’t change a thing (except maybe add a sprig of fresh rosemary)!

There are so many uses for these onions (and garlic) – it makes a great topping for foccacia, burgers, flatbread, pizza, sandwiches…the list goes on and on!  I like to keep a jar in the refrigerator.  It also makes a great hostess gift when packed into a mason jar and tied with a nice ribbon!

 

Slow Roasted Raspberry Balsamic Onions and Garlic

3 large onions, sliced

1 head of garlic, peeled

2 tablespoons raspberry balsamic vinegar

1/2 teaspoon brown sugar

1/4 teaspoon salt

pinch of black pepper

1 tablespoon olive oil

Mix all ingredients together and place in a 1 quart casserole dish.  Bake at 350 degrees for 2 hours, stirring occasionally, until onions and garlic are soft, caramelized and nicely browned.  Let cool and store in the refrigerator.

This recipe cost under a dollar to make 5 ounces of finished product.  I have never purchased anything like this at the store, so I’m not sure what the comparison would be.  In my opinion, it’s worth it to make these from scratch.  I can control the salt and sugar – there aren’t any preservatives and the seasoning options are limitless!

What are your favorite unusual condiments? Do you prefer to buy them or make them yourself?  I’d love to hear from you!

 

 

 

 

 

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31 thoughts on “Slow Roasted Raspberry Balsamic Onions and Garlic

  1. Yum yum yum – this looks delicious! I make as many of my own pickles and condiments as possible, including piccalilli, sweet chilli courgettes and chutney. One of my favourites to make is red onion and rosemary confiturra – an onion jam – and this year I’m taking a stab at making nasturtium “capers” and redcurrant jelly 🙂

  2. This sounds delicious. How long does it stay good for? I’ve never made onions like this, and then saved them for later (I’m not sure I have the self control, I may have to eat them!) But, I’d love to store them!

  3. Raspberry Balsamic sounds yummy. I hamburger with these onions and some blue cheese sounds good too. I’ll have to try baking the onions in the oven. For condiments, I love Mango Chutney. Up until now, I’ve always bought it, but plan to make my own shortly.

  4. Yum! I like to make cranberry barbecue sauce. You’re right, I love having things like this around because it turns an ordinary lunch into something special! Thanks for sharing!

  5. Hi Stephanie
    Thanks for visiting my blog. I love making caramelised onions and this recipe sounds wonderful. I will definitely try it. You have some delicious recipes on your site – the oatmeal cookies also caught my eye.

  6. Wow! What an interesting idea! I’m completely intrigued. Also, haven’t seen your blog before & can’t wait to check it out some more. Nice to “meet” you! 🙂

  7. Pingback: A Surprisingly Healthy ‘Junk’ Meal « JosMojo

  8. I went hunting for “savoury jam” recipes online and was overwhelmed by the results! It seems that everyone out there has a recipe for something delicious with a hint of sweetness. My personal favourite is chilli jam. My mum came over for Christmas this year and not only brought me a jar of this unctious condiment, but we made a batch of it together. She died a week after she went back and now, whenever I make this savoury jam I am reminded of how mother to daughter instruction gives us so much more than a “condiment” or a “recipe”, it gives us human continuity and keeps love alive at the same time. I plan on sharing this recipe with both of my daughters. My mum cooked up a Christmas storm and stayed with them showing them how to make all sorts of things and we will always remember that feeling of getting together with someone close and preparing food for the future. Cheers for this delicious post. I can think of hundreds of ways to use it 🙂

    • What a great memory! I love that you are sharing your recipe with your daughters – family traditions are so important! I also like chili jam – spicy, savory and sweet….yummy!

  9. Yum! We almost always throw onions into the pan when we roast veggies, but I don’t know why we’ve never just roasted them by themselves before. These look really delicious!

  10. This looks great! I’m glad that you made them in the oven and freed yourself up from the stovetop! This reminds me of something that I just read something about how it’s strange that so many recipes with caramelized onions say that it only takes about 10-12 minutes, when it usually takes much, much, much longer!

    Sigh. More proof of recipes published without actual testing.

    But I definitely trust you! Two hours, go!

    • I agree, especially with caramelized onions…you want to cook them low and slow to develop the flavors and keep them from burning. There is nothing worse than thinking something takes 10 minutes only to find it takes much, much longer!

  11. Stephanie,
    Sounds tasty and well within my competency so will definitely give it a go! Two questions though: What do you mean by a head of garlic – is that a single clove or a whole bulb? Also, how long can you keep the onions in the fridge once cooked?
    Thanks,
    Keith

    • The whole bulb – I have kept them for about a week in a small mason jar in the fridge. Since we put them on just about everything, they don’t last too long in our house! The nice part is that this recipe doesn’t make a huge batch – you can of course double or triple the recipe if you need to!

  12. My husband makes killer caramelized onions, but he uses the old-fashioned French method, so they take forever. After having them at our house on pork, one of our friends tried to make them and ended up burning them out of impatience. I know that’s what I’d probably do too if I used his method! I’ll have to recommend trying it this way to him and perhaps try it myself.

    • I like this method especially for that reason – I’m terribly impatient! Slow roasting them in the oven is easy, hands free and is almost impossible to burn!

  13. Pingback: Focaccia With Roasted Onions, Garlic and Cracked Pepper « A Modern Christian Woman

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