Onion Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 min |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g onion (s) (30 each)
- 250 ml red wine, red
- 100 ml balsamic vinegar, darker
- 2 cloves garlic, halved
- 2 tablespoon honey
- 1 chilli pepper (s), red
- 0.5 teaspoon ½ salt
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoon olive oil (virgin)
Print Recipe
Pin Recipe Instructions
- Put the onions in boiling water and cook for about 6 minutes. Then let it cool down a bit and peel it off.
- In a pan with space for the onions next to each other, bring the red wine, vinegar, garlic, honey, whole chilli pepper, salt, thyme and bay leaf to the boil. Add the peeled onions and cook over a mild heat for about 10 minutes until they are soft.
- Take the onions out of the pan with a slotted spoon and let the brew boil down to approx. 125 ml. Stir in the oil, toss the onions in the stock and transfer to a container.
- The onions must be covered for at least 1 day, turning in between.
- Do not serve the balsamic onions straight from the refrigerator but at room temperature. If you want, you can also warm it up slightly. They go well with cold meat, but also with rocket salad and ciabatta with parmesan.
- (the onions keep refrigerated for up to 3 weeks)
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