Summary

Ingredients

• 250 g shallot (s) or small onions
• 2 tablespoon honey
• 1 tablespoon balsamic vinegar
• 3 tablespoon balsamic vinegar (crema di balsamic vinegar)
• 250 ml vegetable stock or poultry stock
• 2 tablespoon parsley, chopped
• 1 sprig rosemary
• 1 teaspoon cornstarch
• Chili powder
• salt

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Instructions

1. Peel and quarter the shallots. Heat a little olive oil and fry the shallots. Add the honey and stew briefly, then pour in the stock. Add the sprig of rosemary, balsamic vinegar and the balsamic cream, season with salt and chilli to taste. Cover and simmer for about 10 minutes.
2. Remove the rosemary sprig. Mix the cornstarch in a little cold water and use it to thicken the onions. Stir in the parsley.
3. The onions go well as a sauce with, for example, lamb.