Roasted Balsamic Sweet Onion Recipe

This delicious Roasted Balsamic Sweet Onion dish is so simple and so elegant.  I love how simple these onions are to make.  You eat the onions right in the skin – no peeling!   The Roasted Balsamic Sweet Onion turns out so sweet and so delicious.  Excellent served with your steak dinner as a side dish.


Some U.S. sweet and mild onion varieties (available in the spring/summer) have a similar sugar content (or sometimes even less sugar) than the storage varieties.  Naturally, we do not always taste that difference due to both water and sulfur content present in a raw onion; however, we can often taste those differences when onions are cooked!


Please check What’s Cooking America’s Backyard Barbecue dinner menu which includes Roasted Balsamic Sweet Onions.


Roasted Balsamic Sweet Onion


For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Learn about Onion Hints, Tips, and Information.


Roasted Balsamic Sweet Onion Recipe:
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: Roasted Balsamic Sweet Onion Recipe
Servings: 4 servings
  • 2 large sweet onions (Walla Walla, Vidalla, Imperial, Carzalia, Texas Spring, or Maui), peeled*
  • Coarse salt and coarsely-ground black pepper to taste
  • 4 teaspoons butter
  • Good-quality aged Balsamic Vinegar**
  1. Preheat oven to 350 degrees F.  Butter a baking dish just large enough to hold the onions.

  2. Slice of the top and the bottom parts of the onions so they sit flat in the baking dish; cut the onions in half.

  3. Arrange the onion halves, cut side up, in the prepared baking dish.  Season with salt and pepper, and place 1 teaspoon of butter on each onion half.

  4. Balsamic Roasted Onion ready to cook

    Cover and bake 50 to 60 minutes or until onions give slightly when the edges are squeezed together between your fingers.  Remove from oven.  Uncover and sprinkle each onion half with balsamic vinegar (use a fork to spread the onion layers apart so that the vinegar can dribble down between the layers).

  6. Serve hot or at room temperature.

  7. Makes 4 servings.

Recipe Notes

*  Sweet onions have a thinner, lighter color skin than storage onions and tend to be more fragile. Signs in produce sections usually differentiate between sweet onions and storage onions.  Look for sweet onions that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks.  Avoid onions that are soft or sprouting.  They should have absolutely NO SMELL whatever.  If they do, they are probably bruised somewhere under the skin and are on their way out.

** This is the grade of balsamic vinegar used in your cooking, such as for a flavorful salad dressing, to flavor enhance soups and stews, and also used as a marinade.


Balsamic Vinegar    Onions    Side Dishes    Spring Recipes    Summer   

Comments and Reviews

3 Responses to “Roasted Balsamic Sweet Onion Recipe”

  1. Janet Weston

    How do you bake a whole onion in an apple baker?

    • Linda Stradley

      Check out this interesting Cooking In Clay Pots web site on using clay pots in cooking.

  2. California

    Storage is very important with sweet onions. When we buy them (almost daily) we twirl the plastic market bag and smake a quick knot in the top, holding the onion tightly with as little air where the onion is as possible. Then put them in the refrigerator until reedy to use. They last for weeks, but of course use them as promptly as possible.


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