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–+ servings
A small measuring cup full of caramelized onions.

Small Batch Balsamic Dijon Caramelized Onions

Sara
These small batch Balsamic Dijon Caramelized Onions are tangy, rich, and melt-in-your-mouth delicious. Perfect for burgers, steak, grilled cheese and more!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 5 tablespoons
Calories 41 kcal

Ingredients
 
 

  • 1 medium Yellow Onion (about 2 1/2 cups thinly sliced)
  • 1 tbsp. Unsalted Butter
  • 1 tsp. Olive Oil
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Dijon Mustard
  • 1/2 tsp. Light Brown Sugar
  • 1/2 tsp. Balsamic Vinegar

Instructions
 

  • Slice the Onions. Cut the root and stem end off of the onion. Peel the papery outer layer, then set the onion on the cutting board, one of the flat sides down so it doesn’t roll around. Slice the onion in half, then place both halves flat side down. Thinly slice the onion along its natural lines, making the slices as even as possible so they cook evenly. (The slices should be about 1/8″ thick.)
    A cutting board full of sliced onions.
  • Melt the Butter + Olive Oil. In a medium skillet (I use an 8″ stainless steel skillet – a nonstick skillet would be perfect, too!), melt the butter and olive oil over medium heat.
  • Cook the Onions. Add the onions to the hot skillet, and sprinkle with salt. Stir to coat the onions in fat and salt, then let them cook over medium heat for about five minutes.
    Raw onion slices in a skillet.
  • Stir + Cook until Caramelized. Stir the onions around, then turn the heat down to medium-low. Continue cooking them for about 30 minutes, stirring them every five minutes, until they’re deeply golden brown and very soft.
    Caramelized onions in a skillet being stirred with a spatula.
  • Add Flavor. Stir the Dijon mustard, brown sugar, and balsamic vinegar into the onions until totally combined. Cook for another 2-3 minutes, then remove them from the heat and allow them to slightly cool. Use immediately or store in an airtight container in the refrigerator for up to a week!
    Caramelized onions in a skillet with brown sugar, Dijon mustard, and balsamic vinegar added to them.

Notes

  • Yellow Onion: Yellow onions have a higher sugar content than white or red onions, so I find them to be ideal for caramelizing! Note that yellow onions are NOT sweet onions. Sweet onions (like Vidalia onions) work well, too – they’ll just have a sweeter flavor. Slice your onion thin and as evenly as possible. It will cook at the same rate, which creates the best consistency!
  • Don’t Turn up the Heat: You may be tempted to rush the process and turn the heat up: don’t. This is a low and slow process, so grab a glass of wine and just roll with it. 🙂

Nutrition

Serving: 1tbsp.Calories: 41kcalCarbohydrates: 3gProtein: 0.3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 198mgPotassium: 35mgFiber: 0.4gSugar: 1gVitamin A: 75IUVitamin C: 2mgCalcium: 7mgIron: 0.1mg
Keyword balsamic dijon caramelized onions, dijon balsamic caramelized onions
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