This easy Grilled Balsamic Onions recipe is a sweet and tangy twist to a classic grilled side dish. Using simple ingredients like sweet onions, balsamic vinegar, and olive oil, it turns your basic run-of-the-mill onions into a flavorful complement to a variety of main dishes. The process involves marinating and grilling the onions to enhance their natural sweetness while adding the complex flavors of the balsamic vinegar in every bite.
Grilled Balsamic Onions
We’re always looking for new sides to serve with a good steak or pork chop and ways to bring that steakhouse experience home. These grilled onions are so packed full of flavor, they were the perfect complement to our grilled American Wagyu Hanger Steaks.
The key to this dish lies in the marination process, where slices of sweet onion absorb the rich, tangy flavors of balsamic vinegar combined with olive oil, salt, and pepper. Grilling these marinated onions caramelizes their natural sugars and deepens the flavor.
Why you’ll love this dish…
- Flavorful Addition: Enhances any meal with its rich, caramelized flavor.
- Simple Ingredients: Requires only a few common pantry items.
- Versatile: Perfect as a side or topping for various dishes.
- Easy to Prepare: Minimal prep required, with most of the cooking time being hands-off.
Get all of my Traeger Recipes here!
Grilled Balsamic Onions shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Sweet Onions
- Salt
- Black Pepper
- Balsamic Vinegar
- Olive Oil
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How to make Traeger Balsamic Onions
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
Recipe Process
- Preparation: Cut the onions into 1/3-inch thick slices and season both sides with salt and pepper.
- Marination: Arrange the onion slices on an oiled cookie sheet and drizzle with balsamic vinegar. Refrigerate and marinate for 1 hour, flipping halfway through.
- Grilling: Preheat the grill to 300 degrees Fahrenheit. Transfer the cookie sheet with onions to the grill.
- Cooking: Grill the onions for about an hour, checking every 20 minutes to ensure the vinegar does not burn. Adjust heat if necessary.
- Serving: The onions are ready when they are mostly transparent with a bit of white remaining. Serve immediately.
Try these Smoked Cipollini Onions!
Grilled Balsamic Onions FAQ
How do I store leftover Grilled Balsamic Onions?
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Can I reheat Grilled Balsamic Onions?
Reheat leftovers on a skillet over medium heat until warm or in a microwave for a quick option.
Can I prepare this dish in advance?
Yes, you can marinate the onions overnight in the refrigerator before grilling.
Try these next to our Grilled Tomahawk Steak!
Serve this with…
More great side dish recipes to love!
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Grilled Balsamic Onions
Ingredients
- 2 large sweet onions
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup balsamic vinegar
- 3 tablespoons olive oil
Instructions
- Cut your onions into 1/3” thick slices.
- Season with salt and pepper on both sides.
- Coat the bottoms of a cookie sheet with your olive oil. (Use a cookie sheet with sides)
- Lay the seasoned slices of onion uniformly onto the cookie sheet.
- Pour the balsamic vinegar evenly over the top surface of the onion slices.
- Place the cookie sheet in the refrigerator for 1/2 hour, then flip the onions over and put back in the refrigerator for another 1/2 hour to let the onions marinate.
- Preheat your pellet smoker to 300°F.
- Remove the cookie sheet from the refrigerator and place it onto your grill. Let cook for about an hour.
- Check the onions every 20 minutes to make sure the sugars from the balsamic vinegar don’t burn.
- If you notice the vinegar starting to burn, reduce the heat of your grill.
- The onions are done when they are mostly transparent, but still have a little bit of white color left in the middle.
- Pull the onions off the grill and serve immediately.
