• [Vegetables & Salads]

Glazed Baby Onions

• Preparation Time10 minutes
• Cooking Time 25 minutes
• Source Simple Mediterranean

• 500 Gram baby onion
• 2 Tablespoon olive oil
• 2 garlic clove
• 300 Mililitre vegetable stock
• 1 Tablespoon thyme
• 1 Tablespoon brown sugar
• 2 Tablespoon red wine vinegar
• 1/2 Tablespoon balsamic vinegar
• salt
• pepper

1. Boil jug of water. Put onions in a heatproof bowl, cover with boiling water, and leave to stand for 2 minutes. Drain well and allow to cool.
2. Using a small knife and your fingers, peel off the skins, which should now be quite easy to slip off.
3. Heat the olive oil in a large fry pan over a medium-high heat. Add the peeled onions and cook, stirring, for about 8 minutes, or until they are golden on all sides.
4. Add the garlic and cook for 2 minutes, stirring. Add the stock, thyme leaves, sugar and red wine vinegard, stirring until the sugar has dissolved.
5. Bring to the boil, then lower heat and simmer for 10 minutes, or until the onions are tender when you pierce them with the tip of a knife and the cooking liquid is reduced to a syrupy glaze.
6. Season to taste with salt and pepper and balsamic vinegar. Transfer to a serving dish and serve hot or cold, garnished with fresh thyme leaves.

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