top of page

Compre sus sabores favoritos

Caramelized Onion Dark Balsamic Vinegar

Verbena Caramelized Onion Dark Balsamic Vinegar

No added sugars. All natural, always!



How to Use Balsamic Vinegar

Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.






1 4 lb. chicken, cut up into 8 pieces                


Salt ground pepper to taste 

1/3 cup Verbena Caramelized Onion Balsamic Vinegar

1/2 cup low sodium chicken stock        
2 tsp Verbena Spanish Hojiblanca Olive Oil

1/2 cup dry white wine (optional)                 
3 cloves garlic, finely minced
1 Tbs fresh ginger root, grated or finely chopped

4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
6 shallots, peeled and cut into wedges
1/2 lb. brussels sprouts, cleaned with bottoms trimmed

1. Preheat oven to 400 degrees.

2. Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum.

3. Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish. Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables. Add stock and wine to pan. Season generously with salt and pepper.

4. Bake for 1 to 1/4 hours. After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.






1 Tbsp Verbena Greek Kalamata Olive Oil

4 white onions, thinly sliced (about 8 cups)

2 generous pinches Kosher salt

10 grinds fresh black pepper

1/2 cup sugar

2/3 Cup Verbena Caramelized Onion balsamic vinegar
Heat olive oil in a large skillet over medium heat for 2 minutes.

Add the onions, salt and pepper and cook, while stirring occasionally, for 20 minutes until the onions are soft.

Add the sugar and reduce the heat to medium-low. Cook the onions, stirring frequently, for 10 minutes.

Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for one hour until they are very soft and dry. Serve warm or at room temperature.

Caramelized Onion Dark Balsamic Vinegar

PrecioDesde 4,50$
  • Rich and decadent, our caramelized onion dark balsamic is a winner. Toss into cold pasta with chopped tomatoes and charcuterie with some Parmesan cheese for a delightful lunch. Toss roasted root vegetables with some fresh basil. Plate some figs, burrata and pistachios, top with this balsamic and you have a beautiful snack.


    Pairings: Rosemary Olive Oil, Garlic, Artichoke Garlic, Oregano, Garlic Herb, Tunisian Chemali Extra Virgin Olive Oil



    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients: Organic 25 Star Balsamic Vinegar (Concentrated and Cooked Grape Must, Italian Red Wine Vinegar), Infused with organic caramelized onion flavor. Contains sulfites occurring from raw materials (Not Added).


  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven.  It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

bottom of page