By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
145 cal · 60 min
Balsamic Roasted Onions
Recipe GLPRa1fbf3045f3f12
Sweet and savory roasted onions glazed with aged balsamic vinegar and aromatic fresh herbs. The onions caramelize in the oven until tender and deeply golden, creating a rich, sophisticated side dish that pairs beautifully with roasted meats, grain bowls, or vegetable platters.
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Ingredients
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme, minced (or 1½ teaspoons dried thyme)
1 teaspoon fresh rosemary, minced, optional (or ½ teaspoon dried rosemary)
3 medium onions, peeled and cut into quarters
½ teaspoon salt
Directions
Preheat your oven to 400°F (200°C).
Peel the onions and cut each one into four wedges. Place the onion wedges in a 7 x 11 inch baking dish.
In a small bowl, whisk together the balsamic vinegar, olive oil, thyme, rosemary (if using), and salt until well combined.
Pour the vinegar mixture over the onion wedges and toss gently until all pieces are evenly coated.
Place the baking dish in the preheated oven and roast for 50 to 60 minutes, stirring the onions halfway through cooking, until they are deeply caramelized and very tender when pierced with a fork.
Remove from the oven and serve warm, spooning any remaining pan juices from the bottom of the dish over the top.
Comments
Every ingredient is stocked at any major Charlotte grocer, and the dish runs about $1.50 per serving for four people—cheap enough for a weeknight side. The stated 60 minutes is honest: prep is minimal, but roasting at 400°F takes a full 45–50 minutes, so the claim holds up. These reheat well and work as a side dish or salad component, though they're best eaten the same night while still tender and glossy. The only flaw is it's a side with no protein and limited substance, so it needs to anchor to something else on the plate, not stand alone as dinner.
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