Winter Recipe: Balsamic Glazed Onions | Recipes | Hudson Valley | Chronogram Magazine
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Winter Recipe: Balsamic Glazed Onions 

click to enlarge balsamicglazedonions-sticktolocalfarmscookbook.jpg

Chilly winter nights don't exactly leave you craving a cold salad, but with the flu lurking around we do want to get our nutrients and hit all our food groups. So we went digging for warming vegetable recipes to add to the dinner docket, and found this tasty onion recipe, which makes a delectable complement to winter dinners.

The recipe was created by Maria Reidelbach, an advocate for local farms and founder of the Rondout Valley Stick to Local Farms campaign. So go to your local farmer, buy those onions, and get cooking.

Balsamic Glazed Onions

4 servings


  • 3 very large yellow onions (or equivalent amount of smaller ones)
  • 4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Coarse salt and pepper to taste


  • Preheat the oven to 400ºF.
  • Peel the onions and cut them in half horizontally. Place cut-side down in heavy shallow casserole. Pour 2 tablespoons of the oil over the onions. Add a sprinkling of coarse salt and pepper.
  • Bake 20 minutes. The cut side of onions may be black because the sugars have caramelized—don't worry, it will taste great!
  • Turn over, flatten with a spatula, and bake another 15 minutes.
  • Turn again, flatten, and bake another 20 minutes until soft and caramelized. (Shorten cooking times if using smaller onions.)
  • Remove the onions to a serving dish. Add the remaining 2 tablespoons oil and the vinegar to the pan and scrape and stir the browned bits into the mixture.
  • Pour the juices over the onions. Serve warm or at room temperature.

This recipe was originally printed in the Stick to Local Farms Cookbook: New York by Maria Reidelbach, Stick to Local Books, available at farm stands, bookstores, and at

Learn more about Maria Reidelbach and her initiative to get food lovers visiting local farms.

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