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.

★★★★★ 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


1PREHEAT OVEN TO 350 DEGREES F. Spray a 9X9 inch size casserole dish with cooking spray.
2Peel, halve, and slice red onions.
3Arrange sliced onions in prepared baking dish.
4Now in a small sauce pan add butter,
5Then add the balsamic vinegar,
6and lastly the Agave Nectar & spices.
7Bring to a simmer over medium high heat, and cook till mixture thickens slightly, and reduces a bit about 5 minutes or so, approximately.
8Then carefully pour hot liquid over the sliced onions. Place in preheated 350 degree F. oven and bake for 45 minutes till done.
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