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Caramelized Onions and Beets

 Caramelized Onions and Beets
As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.—Violet Klause, Onoway, Alberta
12 ServingsPrep: 30 min. Cook: 40 min.


  • 4 pounds whole fresh beets (about 12 medium), trimmed and cleaned
  • 6 medium onions, sliced
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 1/4 cup red wine or cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Place beets in a Dutch oven; cover with water. Bring to a boil; cover
  • and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup
  • cooking liquid; cool slightly. Peel and quarter beets; set aside.
  • Meanwhile, in a large skillet, saute onions in butter until tender;
  • add sugar and vinegar. Cover and cook over medium heat for 15-20
  • minutes or until onions are golden brown, stirring frequently.
  • Add the beets, salt, pepper and reserved cooking liquid to skillet;
  • cover and cook for 5 minutes or until heated through. Yield: 12
  • servings.
Nutritional Facts: 2/3 cup equals 95 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 258 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch,

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Caramelized Onions and Beets (continued)

Nutritional Facts: 1/2 fat.