Add delicious flavor to salads, steak, steamed veggies, burgers…pretty much any savory dish with caramelized onions. While traditionally prepared with lots of butter and salt, here’s a tasty low fat, low sodium Rotten Recipe Revamp to help you stay on track.

1 large red onion, thinly sliced
1/2 tsp olive oil (or spray pan)
2 Tbsp dark balsamic vinegar
1/8 tsp sea salt
1/4 tsp freshly ground black pepper

Bring a small saucepan with the olive oil up to temperature on a low-medium heat. Add the onions and the salt and pepper. Slowly sauté until onions become soft and translucent. Add the balsamic vinegar and raise the temp to medium-high to get the vinegar sizzling. Immediately, reduce temperature to a low simmer and allow to cook down till the onions and vinegar are nicely caramelized (5-10minutes). Can add additional water by the teaspoon if vinegar evaporates too rapidly.

Lighten Up!  Try white balsamic vinegar for more subtle fruity flavor and onions that have a beautiful pink color (as pictured).

Go Asian!  Substitute sesame oil for olive oil, rice wine vinegar for balsamic. This clear vinegar also yields stunning pink color like those in our photos. [Surprise! Whitney’s favorite!]

Color Craze!  Try with sweeter yellow and vidalia onions. Less sweet option, try white onions with standard white vinegar.

Puree Perfection!  Use a few pulses of a hand blender to create a rough chutney, or puree further to form a paste to use as a meat marinade or soup starter/base.

We love the red onions caramelized with white balsamic vinegar in our RED BLACK & BLUE Strawberry, Steak & Blue Cheese salad or on our Gluten Free Pizza. Or as in first photo with lightly steamed haricot verts and a teaspoon of our low fat Pistachio Pesto.