Balsamic Baked Onions

Prep Time
Cook Time
Ready In

"I love a baked onions. The balsamic, tarragon & honey addition really makes it a treat. I like my onion heated right through but still very crisp. If you want them soft bake them longer or before baking put them in boiling water for a minute or two"

Original recipe yields 2 servings


  • Serving Size: 1 (137.2 g)
  • Calories 94.8
  • Total Fat - 0.1 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 5.4 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 17.6 g
  • Protein - 1.3 g
  • Calcium - 30.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step 1

Mix together the honey and balsamic, spoon 1 tablespoon over each cross cut onion.

Step 2

Let the onion rest at least an hour

Step 3

Preheat oven to 375.

Step 4

Place the onions uncovered in the oven for 20 minutes

Step 5

Spoon the rest of the balsamic vinegar/honey over the onions

Step 6

Sprinkle on the tarragon.

Step 7

Continue baking for another 20 minutes

Step 8

Baste the onion with the balsamic, Serve

Tips & Variations

No special items needed.



Delicious! We love baked onions too and this is perfect with the tarragon. And as I have a plethora of onions, this will be made again. Thanks for sharing Bergy! Made for Billboard Recipe Tag.

review by:
(12 Nov 2016)


Wonderful flavor and easy to make! Both of us loved these! Next time I will add a dash of tabasco or pinch of cayenne to heat it up a notch. Going to be used often!

review by:
(5 Nov 2015)

Sue Lau

I made this with a vidalia type onion which was kind of short. So I didn't make cuts into it. I trimmed the top and bottom and since I didn't have tarragon I used some fresh rosemary I still have growing. I also skipped the honey and wrapped the onion with a bit of bacon. Baked it for an hour wrapped in foil and it was quite tender. The zip of the balsamic is excellent! I am not sure how much flavor the bacon added so I suppose I wasted my time with that idea. It might work better that way on the grill, but if I do I will tack it in place with toothpicks so it doesn't slide off. It might seem like a lot of changes I made but really, it is just a slight change as the onion turned out pretty much the same. Bill and I both enjoyed.

review by:
(27 Oct 2013)