Braised Red Wine Shallots and Onions with Balsamic Glaze

Prep: 10 minCook: 55 minmediumMediterranean
Braised Red Wine Shallots and Onions with Balsamic Glaze

Rich and deeply flavorful braised vegetables that transform humble shallots and onions into an elegant side dish. The slow cooking process caramelizes the alliums while red wine and balsamic vinegar create a glossy, syrup-like glaze. Perfect alongside roasted meats, mashed potatoes, or as a gourmet burger topping. The long simmering time allows the wine to reduce and concentrate, creating complex flavors that make this dish restaurant-quality. Freezes beautifully for meal prep and reheats well.

Gluten-FreeDairy-FreeNut-FreeKeto

Ingredients

  • 1 red onion, sliced thinly
  • 1 small bag red shallots, peeled
  • 2 tablespoons olive oil
  • 1 clove garlic, smashed with back of a spoon
  • 1 sprig fresh rosemary(optional)
  • 1 ½ cups red wine
  • 1 ½ cups chicken broth
  • 1 tablespoon balsamic vinegar

Instructions

  1. 1

    Heat olive oil in a saute pan

  2. 2

    Add onion and shallot and saute until soft

  3. 3

    Add garlic, rosemary, and vinegar and cook until liquid has syrup consistency

  4. 4

    Add wine and cook until reduced by half

  5. 5

    Add chicken stock and simmer

  6. 6

    Discard garlic clove and rosemary sprig before serving

Tips

Tip 1

Make sure to cook the balsamic vinegar until syrupy before adding wine - this concentrates the flavor and prevents the dish from becoming too acidic.

Tip 2

Use a wide saute pan to ensure even browning and faster reduction of liquids.

Tip 3

The sauce will continue to thicken as it cools, so don't worry if it seems thin while hot.

Good to Know

Storage

Refrigerate up to 5 days in airtight container

Make Ahead

Can be made 3 days ahead and reheated gently

Serve With

Serve warm as side dish or condiment

Common Mistakes

Watch

Don't rush the wine reduction or flavors won't concentrate properly

Watch

Remove aromatics before serving to avoid bitter flavors from overcooked herbs

FAQ

Can I use white wine instead of red wine?

Yes, but the dish will be lighter in color and flavor. White wine works well but won't give the deep, rich color that red wine provides.

How long will this keep in the refrigerator?

The braised shallots and onions will keep for up to 5 days refrigerated in an airtight container and can be frozen for up to 3 months.

What if I don't have balsamic vinegar?

You can substitute with red wine vinegar plus a pinch of sugar, though the flavor will be sharper and less complex than traditional balsamic.