There is nothing more fabulous than pairing meat or poultry with something sweet and tangy. These onions definitely hit the spot. What I love about them is their versatility. Combine them with cheese, especially goat’s cheese, or serve them with pâté. In order to make life easier, make a big batch and use when needed. It will keep in your fridge for a few months.
Preparation: 5 mins Cooking: 25 mins
- 4 large onions
- 60ml (4 tbsp) butter
- 60ml (4 tbsp) balsamic vinegar
- 10ml (2 tsp) sugar
- 1.25ml (¼ tsp) sea salt
- Peel the onions and slice them in half from top to bottom. Trim the top and bottom of each half.
- Cut the onion halves into chunks by cutting at right angles to the original cut. Make the pieces as consistently sized as possible so they will cook evenly.
- Set a large saucepan on the stove over medium-high heat and let it warm up. Add the butter to the pan. When the margarine melts and begins to bubble, add the onions. Stir the onions so that they are well coated. Cook for about 5 minutes or until the onions begin to sweat (look glossy).
- Add the balsamic vinegar, sugar and salt.
- Continue cooking on low heat for about 15 to 20 minutes until the onions have softened, stirring occasionally.
- Take the pan off the heat and serve warm. If making ahead, allow the onions to cool and then store them in an airtight container in the fridge.
- I used red onions for their lovely colour, but don’t be afraid to use white or brown ones.