Glazed Baby Onions

  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.
  • Katt 31 Jan, 2010

    Instead of vegetable stock, chicken stock can be used.

  • Katt 31 Jan, 2010

    These onions are a good accompaniment to any grilled or roasted meat.

  • Katt 15 Feb, 2010

    I served the balsamic separately and my guests preferred without it, whereas Verne and I preferred with it.

other delicious recipes...