Caramelized Onion-Balsamic Vinegar Bruschetta

Caramelized Onion-Balsamic Vinegar Bruschetta

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-Balsamic Vinegar Bruschetta

  • Quick Glance
  • (3)
  • 15 M
  • 1 H, 15 M
  • 4 servings
5/5 - 3 reviews
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Ingredients


Directions

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.

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.

To make the bruschetta, brush the bread with the remaining 2 tablespoons oil.

Put a generous pile of onions on each slice of bruschetta. Add a few grindings of pepper, and serve immediately.

Print RecipeBuy the The New American Olive Oil cookbook

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Recipe Testers' Reviews

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.

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.

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Comments

  1. 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.

  2. 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.

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