Sli Red Onions N Agave Nectar & Balsamic Vinegar

Rose Mary Mogan


This is another Father's Day side dish that I served with the Baby Back Ribs, but am just getting around to posting.

They went so fast, I hardly had enough to take a display picture to show you what they looked like.

My husband loves these, & I have made them before using honey, but switched it up a bit with the Agave Nectar.

We both enjoy this side dish & he suggested I make them for burgers next time. It is different, but tasty from the butter ,balsamic & Agave, I think you may be surprised. I made them before with Prime Rib & they were fantastic, just as they were on Sunday.

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★★★★★ 1 vote
4-6 depending on portion size
15 Min
45 Min


4 medium
red onions, sliced thick
6 Tbsp
2/3 c
agave nectar
1/2 tsp
dried thyme
1/4 tsp
dried rosemary
4 Tbsp
balsamic vinegar
1/4 tsp
each black pepper & kosher salt


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1PREHEAT OVEN TO 350 DEGREES F. Spray a 9X9 inch size casserole dish with cooking spray.

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2Peel, halve, and slice red onions.

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3Arrange sliced onions in prepared baking dish.

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4Now in a small sauce pan add butter,

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5Then add the balsamic vinegar,

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6and lastly the Agave Nectar & spices.

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7Bring to a simmer over medium high heat, and cook till mixture thickens slightly, and reduces a bit about 5 minutes or so, approximately.

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8Then carefully pour hot liquid over the sliced onions. Place in preheated 350 degree F. oven and bake for 45 minutes till done.

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9Remove from oven and serve while still hot. Garnish serving bowl if desired according to your preference.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American