Tipsy Pearl Onions
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 3 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g onion (s) (pearl), fresh
- 35 g cane suar, brown
- 30 g balsamic vinear, red
- 30 g red wine vinear
- 150 g port wine
- 1 clove garlic
- 1 sprig rosemary
- 2 sprigs thyme
- 3 bay leaves
- 4 juniper berries
- some chili powder
Print Recipe
Pin Recipe Instructions
- Peel the pearl onions). There are about 250 g left.
- Pour port wine into a glass and mix in a good red wine vinegar. In addition, the not too sweet balsamic vinegar.
- Melt the sugar in a small saucepan and add the onions and toss in them briefly. Deglaze with the liquids, dissolve the caramel while stirring and add the herbs and spices. Simmer for half an hour with the lid closed.
- Then let cool in the brew in a closed pot. Later, remove the onions and put them in a small bowl, reduce the stock a little and, if it`s too sweet, add a little balsamic vinegar to taste. Then pour over the onions through a fine sieve, cover with cling film and let sit for a few days.
- Goes very well with other Mediterranean antipasti.
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