“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!

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