Borettane in Balsamic Vinegar

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

750 g onion (s) (pearl onions - borettane)
5 tablespoon sugar
2 teaspoons salt
1 teaspoon pepper, roughly ground
0.3 liters balsamic vinegar, pay attention to the quality!

Instructions

Peel the borettans and briefly bring to the boil with 2 tablespoons of sugar, 1 teaspoon of salt and pepper. Simmer just below the boiling point for about 15 minutes (the onions should be slightly glassy on the outside but not mushy). Drain the onions and collect the stock.
Mix the balsamic vinegar with the remaining 3 tablespoons of sugar and 1 teaspoon of salt and fill up with 0.3 liters of the hot onion stock. Fill the onions into four sterile jars of approx. 275 ml each (to just below the rim) and pour the balsamic vinegar mixture over them until all of the onions are covered.
Let it steep for at least a week! The onions keep in the refrigerator for several weeks (even after six months I had no problems with them) and go wonderfully with cheese, as an antipasti, with a snack, etc.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.