Caramelized Onion and Balsamic Vinegar Bruschetta

Caramelized Onion and Balsamic Vinegar Bruschetta Recipe

Because these caramelized onions for the bruschetta is so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead, if you wish.

And do use your best balsamic vinegar. The intensity of balsamic vinegar varies; add it drop by drop until it imparts a complexity to the onions, but not enough so they taste of vinegar.–Fran Gage

Editor's note

The bruschetta shown in the foreground is a Mustard Greens Bruschetta. The bruschette at the top and to the right are topped with caramelized onions and balsamic vinegar.

Caramelized Onion and Balsamic Vinegar Bruschetta Recipe

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • 4 servings

Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • 2 large onions (about 2 pounds), peeled, halved, and thinly sliced
  • Fine sea salt
  • Balsamic vinegar, to taste
  • 4 slices grilled or toasted bread
  • Fleur de sel and freshly ground black pepper

Directions

  • 1. Heat 4 tablespoons of the oil in a large skillet over high heat until it trembles, becomes aromatic, and easily coats the bottom of the pan. Add the onions and turn the heat to very low. Sprinkle with salt. Cook the onions uncovered, stirring occasionally, until they are the color of a polished mahogany table, about 1 hour. They will shrink dramatically.
  • 2. Transfer the onions to a bowl and let them cool. Add balsamic vinegar drop by drop until the flavor of the onions is complex but not vinegary. Sprinkle with fleur de sel if needed.
  • 3. To make the bruschetta, brush the bread with the remaining 2 tablespoons oil.
  • 4. Put a generous pile of onions on each slice of bruschetta. Add a few grindings of pepper, and serve immediately.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Duane DeMello

Sep 08, 2009

The result of the beautiful mahogany-colored caramelized onions was creamy, savory and superb in taste. The addition of a few drops of balsamic vinegar provided the crowning essence of flavor at the end.

Testers Choice
Robyn Rice-Foster

Sep 08, 2009

This caramelized onion and balsamic vinegar bruschetta hors d’oeuvre was fantastic. This recipe was a lot easier than the caramelized onion recipes I’ve used in the past. I made this twice, the second time I crumbled gorgonzola cheese on top, and four servings weren’t enough. I’ll definitely use this recipe again for upcoming holiday get togethers.

Testers Choice
Bob Wulffen

Sep 08, 2009

Wonderful flavors. My guests, who have only had the tomato version of this bruschetta, were very impressed. This is an incredibly easy recipe. The balsamic vinegar adds an extra touch of flavor to the caramelized onion. Very tasty.

Testers Choice
Susan Rossmann

Sep 08, 2009

Such a simple approach to an hors d’oeuvre hardly needs a recipe, but the result was delicious. Use enough vinegar to taste, though not so much as to overwhelm the caramelized onions. Equally good when made with regular onions or sweet (Vidalia-type) onions. Smaller bruschetta slices are appropriate for appetizers. A good recipe to have in your repertoire, as the ingredients are usually available.

Testers Choice
John Velek

Sep 08, 2009

This is a very simple recipe. The only thing they left out was the patience. The soft flavorful caramelized onions with the crunch and crispness of the bruschetta make it all worth it. Next time I’ll use a larger pan and double the batch. I used some super-fresh white onions. It was great.

Testers Choice
Christine Sarkis

Sep 08, 2009

A simple recipe that produces a delicious and elegant appetizer. Even better, leftover caramelized onions can enliven a host of other dishes such as pastas, sandwiches, or an antipasto plate.

Testers Choice
Sue Epstein

Sep 08, 2009

Delicious! Both my guests and I loved it. I also made it again to serve over steaks. This will become a staple in my home not only to serve as bruschetta but to serve over steaks and roast chicken. This is the fast way to have something similar to a pissaladiere Niçoise for dinner.

Testers Choice
Donna Rose

Sep 08, 2009

Although this delicious sweet-tart caramelized onion jam on bruschetta is simple to make with easy-to-find ingredients, it provides the cook the opportunity to break out her best oil, balsamic and specialty salts. As with all eats simple and straightforward, the quality of each ingredient shines through. As the onions cooks long and slow, flavors emerge that are rich and deeply satisfying. I made this on a breezy August day when just a hint of fall was in the air. It made me look forward to the months to come when dishes like this will be welcome.

Testers Choice
Dan Kraan

Sep 08, 2009

The result of this bruschetta recipe are a wonderfully coloured, aromatic and densely flavoured compote-style combination. It’s fairly rich and sweet, so other than toasted bread, it could be paired well with something of a more savoury nature. Perhaps even nestled over a wheel of brie and baked for a rich, gooey, dip-able appetizer.

Testers Choice
Sandy Hill

Sep 08, 2009

After caramelizing the onions, this was a fast and delicious bruschetta! The instructions were straightforward, but I couldn’t achieve the “polished mahogany table” color on the caramelized onions. I’ll definitely make the recipe again, though, but I may add a little goat cheese next time.

Testers Choice
Brenda Carleton

Sep 08, 2009

Mmmmm…Caramelized onions. A great use of my very best balsamic. Love the texture of the almost jam-like sticky onions on the crispy bruschetta.

Testers Choice
Emiko Taki

Sep 08, 2009

As simple as this recipe may seem, the flavor of this bruschetta was very complex. The caramelized onion became sweet as it was cooked for a long time, which complimented the deep and tangy flavor of the balsamic vinegar. Having good quality ingredients is essential for this hors d’oeuvre.

Testers Choice
Kim Graham

Sep 08, 2009

Don’t give up on the onions if they take longer to caramelize than the recipe states—they’re worth the wait! The flavor of the caramelized onions is balanced beautifully by the balsamic vinegar. It’s unbelievably rich and tasty when served on the bruschetta that has been brushed with olive oil.

Testers Choice
Eydie Desser

Sep 08, 2009

So simple yet divine. The slow caramelization of the onions, the aged balsamic vinegar, and the fleur de sel makes this dish definitely Tester’s Choice worthy.

Testers Choice
Karla Cyr

Sep 08, 2009

If you’re looking for an hors d’oeuvre to pass around at your next party, try this recipe for Caramelized Onion and Balsamic Vinegar Bruschetta. I just love how the natural sweetness of the onions is cajoled out of hibernation when patiently cooked. The time required to achieve the onion’s amber color results in a remarkably pleasing topping on a slice of toasted baguette. Each bite fills your mouth with a balance of sweet and tart flavors. It’s something definitely to reach for when that tray comes your way.


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