Total Time
Prep 15 mins
Cook 10 mins

These onions are great warm or cold. This recipe makes a great appetizer, side dish, topping for fish, sandwiches, potatoes, soups, casseroles or salads. The sky is the limit, a very versatile dish. I hope you will enjoy this simple country dish.

Ingredients Nutrition

  • 4 onions, sweet, large (vidallia or bermuda, sliced thin)
  • 2 tablespoons butter
  • 2 tablespoons vinegar, white balsamic
  • 2 tablespoons sugar, dark brown
  • 1 teaspoon curry (I use red Thai , but you may use your favorite paste or powder)
  • 12 teaspoon paprika
  • 12 teaspoon salt, coarse sea salt
  • 12 teaspoon pepper, black, fresh ground
  • 2 tablespoons parsley, chopped (may use fresh cilantro, garnish)
  • 12 teaspoon red pepper flakes (optional, garnish)


  1. Heat butter in pan and add the onions, coat well with butter.
  2. Add the balsamic vinegar, brown sugar and red curry, blend well.
  3. Cook onions for 5 minutes, cover and continue cooking till almost tender, you want the onions to still be crisp.
  4. Remove cover and cook for 3 - 5 minutes longer until glazed.
  5. Next season with the salt, pepper and paprika.
  6. Garnish with red pepper flakes and parsley.
  7. Sooo good!
Most Helpful

Wow!! So yummy! I used regular balsamic, and regular curry powder. These are wonderful! I'll be making this again for sure!! :D Thanks!! :D

VeggieCook98 February 08, 2012

Fantastic! We all loved this and could not quite raving. I used the suggested red curry paste and included the optional parsley and red pepper flake garnishes. As mentioned, this is very versatile - we enjoyed them plain, as a topping for chicken brats, and over potatoes, and look forward to using them in more ways. Thanks for sharing!

Starrynews April 29, 2011

Seriously YUMMY onions and, as Baby Kato promised, an eminently versatile dish. We've enjoyed these in sandwiches and blended into creamy mashed potatoes. So much tastier - and considerably less expensive - than the commercially available gourmet onions I've bought from time to time. My only modifications - to suit our taste preferences - were to omit the curry powder and to add some cinnamon. Loved the inclusion of the paprika and the cinnamon - an addition inspired by the Zaar Kitchen Dictionary - blended beautifully with the other ingredients. Thanks for sharing this great recipe which I'll certainly be making again!

bluemoon downunder October 16, 2009