Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sticky Balsamic Roasted Onions

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sticky Balsamic Roasted Onions

    Made in Modena, Italy, from special grapes, balsamic vinegar is dark brown in colour with a deep, rich flavour. Use it in salad dressings and marinades or drizzle it over pasta, grilled meat or fish, and even strawberries. Here it is used to make a sweetish, sticky glaze for roast onions. Serve as a starter with lamb's lettuce or rocket, or for lunch with bread, crumbly cheese and cooked meats.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    • 6 tbsp Waitrose Balsamic Vinegar Aceto Balsamico Di Modena
    • 4 tbsp MastrOlivo Garlic Flavoured Extra Virgin Olive Oil
    • 2 tsp light brown sugar
    • ½ pack fresh oregano or marjoram, roughly chopped
    • 3 red onions, peeled and cut into thick wedges
    • 4 cloves garlic, unpeeled
    • 1 tsp sesame seeds
    • 50g bag Waitrose Rocket, to serve


    1. Preheat the oven to 190ºC, gas mark 5. In a bowl, mix together half the balsamic vinegar, half the garlic flavoured oil, sugar, oregano and seasoning.
    2. Place the onion wedges and garlic in a roasting tin, and spoon the balsamic mixture over. Turn the onions in the vinegar mixture until they are thoroughly coated. Bake in the oven for 15 minutes. Turn the onions over, sprinkle with the sesame seeds and cook for a further 15 minutes or until the onions are soft and sticky and the seeds are golden. If the balsamic marinade begins to burn while the onions are roasting, add 1-2 tbsp hot water to the tin.
    3. Whisk the remaining balsamic vinegar and oil to make a dressing. Tip the salad leaves into a large serving dish and drizzle with the dressing. Add the onions and garlic, and serve with warmed crusty bread.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Balsamic vinegar has a strong, concentrated flavour and a little goes a long way. When drizzling it over pasta, salad or meat, add only a few drops at a time.

    Serving tips

    Serve with a simple frozen Waitrose Tarte Tatin.


    Average user rating

    5 stars