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Roasted Vidalia Onions with Balsamic Sauce****


Baby Vidalia onions are only available for a couple of months in the winter, and they're easy to miss if you're not looking for them. They look like scallions on steroids, with a glossy, new-looking creamy white bulb.

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  • 2 pounds baby Vidalia onions (about 6 onions)
  • 2 T olive oil
  • 1/2 tsp hot sauce
  • 3 T butter
  • 1-1/2 T sugar
  • 3 tablespoons top quality balsamic vinegar


Servings 6


Step 1

Line a baking sheet with foil. Trim the stalk ends from the onions, cutting crosswise about 4 - 6" above the bulbs. Shave the root ends from the onions and cut in half lengthwise. Toss the onions with the oil and hot sauce and lay out on the baking sheet. Sprinkle with salt. Roast in a preheated 500º oven until onions are brown and tender, turning once, about 15 minutes.

Melt butter in heavy saucepan over medium-high heat. Add sugar and stir until it dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes.

Drizzle glaze over the onions before serving.

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