Summary

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!

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Instructions

1. 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.
2. 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.
3. 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.