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Sautéed Red Wine Veggies with Balsamic Caramelized Onions

Sautéed Red Wine Veggies with Balsamic Caramelized Onions

Rounding out the red, this next recipe calls for red wine. Cheers to that! Sautéed Red Wine Veggies with Balsamic Caramelized Onions makes it easy to eat your vegetables. They’re so delicious! (Serves 4)


Caramelized Onions

  • 1 tbsp extra virgin olive oil
  • 1 red onion, julienned
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 tbsp balsamic vinegar

Sautéed Broccoli, Mushrooms, Spinach, Scallions

  • 1 tbsp extra virgin olive oil
  • 1 head of broccoli, trimmed florets 
  • 8 oz mushrooms, sliced 
  • 3 garlic cloves, minced
  • Kosher salt to taste
  • Crush of black pepper to taste
  • Squeeze of lemon juice
  • 1 oz of red wine
  • 3 cups baby spinach, fresh
  • 3 stalks of scallions, sliced thinly for garnish


Caramelized Onions

    1. Use a wide, thick bottomed sauté pan for maximum contact with the onions.
    2. Pour extra virgin olive oil onto the pan. Heat the pan on medium high heat until the oil is glistening. 
    3. Add sliced onions, evenly spread over the pan, and let cook, stirring occasionally. 
    4. Cook for 10 minutes
    5. Sprinkle with a pinch of salt and sugar to help with the caramelization method.
    • Notes: A sprinkle of water also helps the onions from drying out as you cook them as well. Ideally you should be able to leave them enough too brown but not so long that they burn. Try not to stir often as they will not brown. Reduce the heat to medium low to not burn or dry the onions.
  1. After the first 15-20 minutes lower the temperature a little, and add a touch more oil if you start to see drying or burning.
  2. Repeat until onions are caramelized, soft, and tender.
  3. Add final splash of balsamic vinegar and mix into onions. It will help deglaze the pan and bring some additional flavor to the onions.  

Broccoli, Mushrooms, Spinach, and Scallions

  1. Bring a stock pot full of water to a boil, and salt the water. 
  2. Carefully place broccoli florets into water, blanching just until they turn vivid green, only a few minutes. 
  3. Take them out right away and rinse through with very cold water with a colander.
    • It does not have to be an ice bath as you will sauté them right away.
    • Be sure to shake the broccoli several times until dry, then set aside for a moment. 
  1. In another pan, heat one tablespoon of extra virgin olive oil on medium high heat.
  2. Add sliced mushrooms and garlic and sauté. 
  3. As the mushrooms and garlic begin to tenderize, add the broccoli into the pan and sauté. 
  4. Add a pinch of salt and pepper to taste and mix in well.
  5. Sauté for a couple more minutes until everything is tender and the broccoli is still crunchy. 
  6. Pour in the red wine and a  squeeze of lemon juice, sauté until fragrant and deglazed. 
  7. Finally, take the caramelized onions and pour over the sautéd veggies on the pan.
  8. Add baby spinach to the pan. Stir on low heat just until the spinach wilts. 
  9. Transfer to a casserole dish or plate then garnish with scallions. Serve immediately.