Balsamic baby onions

Balsamic baby onions

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

The natural sugars in the onions combine with the balsamic vinegar to create a wonderful sticky coating. This is a bit of an indulgence, but the onions make the perfect accompaniment to a good piece of steak.

Ingredients

Quantity Ingredient
10 white pearl onions
1 tablespoon extra-virgin olive oil
sea salt and freshly ground pepper
2 tablespoons balsamic vinegar
1/4 cup salt-reduced chicken stock
1 teaspoon butter
1 teaspoon chopped rosemary leaves

Method

  1. Bring a large saucepan of water to the boil and cook the onions for 1 minute with their skins on. Remove the onions with a slotted spoon and leave to cool a little. When cool enough to handle, peel the skins away and discard them.
  2. Place the onions in a mixing bowl and add the olive oil and salt and pepper and toss so they are well coated.
  3. Heat a non-stick frying pan on a medium– high heat. Sauté the onions for about 5 minutes until they start to colour a lovely golden brown. Lower the heat and add the balsamic vinegar and the stock. Cover the pan and simmer for about 10 minutes, or until the onions are tender.
  4. Remove the lid from the pan, add the butter and rosemary and cook for around 2 minutes until the liquid has reduced a little. Jiggle the pan continuously to keep the onions coated in the sticky sauce. Pour the onions onto a platter and serve.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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