Reviewed: Jan. 20, 2012

texture was not good- very mushy; had to throw it out and start over

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Reviewer:

lramirez2000

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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 25, 2011

Good but not as sweet as I remember!

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Reviewer:

82rdavis

Reviewed: Nov. 24, 2011

We didn't care for it. But will give it one more shot with out the balsalmic eventually when we are feeling brave.

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Reviewer:

AngelicDagger

Reviewed: Mar. 5, 2009

This recipe was great! I added asparagus because it was in a use it or lose it state and it was super yummy! The balsamic glaze is SOOOO easy.

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Reviewer:

sarah

Reviewed: Oct. 12, 2007

I made this a little differently. After reading other recipes, I sliced up onions and put them in a skillet with the sauce ingredients. When caramelized, I did what they did in the recipe for "Green Beans with Caramelized Onions" and added frozen green beans, that were thawed. Just to make it even better, when serving, I tossed in some cooked bacon pieces. Fantastic !!

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Reviewer:

HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

Reviewed: Jan. 27, 2007

We loved these! Although I didn't use the glaze ...I made a glazed salmon dish ( Super Grilled Salmon from this site) & used the glaze from it on the onions. It was wonderful! Thansk for another tasty recipe Pam!

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Jun. 12, 2006

Used fresh pearl onions for this -- at least I think that's what they were. Cheap at produce market, pain to peel for recipe, but all worth it. This recipe is so simple and delish. Made me feel like a pro. Got great reviews. Reminded me of "Drunken Shallots" I had had at a favorite local Italian restaurant (although, I think those used a red wine reduction). Planning on making the full recipe from frozen onions for a camping trip this weekend. Such an easy snack to put out with some white bean spread (also easy and both not bad nutrition-wise). Highly recommend this recipe. Be patient with the reduction. It's worth it to let it get thick.

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Reviewer:

BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

Reviewed: Jun. 5, 2006

Just OK for us--the sauce overpowered the mild onions.

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Reviewer:

SHANNAO

Reviewed: May 22, 2006

Very simple and delicious. I like this better than traditionally caramelized onions because it eliminates the slicing and the stirring (and the tears!). It took an extra 10 minutes in my oven to fully cook. Also, although the balsamic glaze is good, we preferred the onions without it. The glaze masked too much of the onion taste, which we love.

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