Yield: 3 to 4 pint sized jars Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes


  • 4 to 5 large white or yellow onions, diced 
  • 2 tablespoons extra virgin olive oil
  • 3⁄4 cup granulated organic cane sugar
  • 3⁄4 cup balsamic vinegar
  • 1 tablespoon finely minced thyme or rosemary
  • 1⁄2 teaspoon fresh ground pepper (optional) 


  1. Put olive oil and onions in a large saucepan. Cook over medium-high heat stirring only occasionally; cook until golden, about 10-15 minutes. 
  2. Add sugar and balsamic vinegar and cook until thickened and somewhat syrup-y. Add pepper and herbs. 
  3. Ladle into sterilized half pint jars, leaving about 1⁄2” headspace.
  4. Refrigerate after opening, can last in the fridge for 1-2 weeks.

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