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Food/Recipes

Balsamic onions!

13 replies

LuisSuarezTeeth · 13/09/2013 20:53

Today I purchased (at the price of a small country) these utterly delicious buggers.

I assume you don't just bung the onions in balsamic vinegar -can anyone help me with a method? I have home grown onions if that makes a difference.

Thank you!

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mrspremise · 13/09/2013 21:36

The ones you bought... Are they whole 'baby' onions, or sliced up big 'uns?

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LuisSuarezTeeth · 13/09/2013 21:47

Whole onions and absolutely meltingly delicious!

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21mealspluscake · 13/09/2013 22:00

They are easy beyond belief. Peel the outer layer of skin off your onions then roast with a drizzle of olive oil for 30-40 minutes at about 200C till they are meltingly soft, the outside might blacken. When they come out of the oven drizzle about half a teaspoon of balsamic vinegar over the hot onions, then leave to cool. The mix of roasted onion oil and balsamic is amazing. Good next day too.

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LuisSuarezTeeth · 13/09/2013 22:38

Thank you 21! These are definitely not cooked though. Your recipe sounds gorgeous

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MyLifeIsStillChaotic · 14/09/2013 10:20

Does this recipe come anywhere close?

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MaryMotherOfCheeses · 14/09/2013 10:26

So it's like a pickled onion?

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TensionWheelsCoolHeels · 14/09/2013 10:35

Never heard of this but my mouth is watering. I'm going to try this.

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LuisSuarezTeeth · 14/09/2013 10:40

I think it must be pickled onion as they are very crunchy. I reckon you must salt them first.

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chickensaresafehere · 14/09/2013 10:41

Can get them at our local deli,I could sit & eat a whole pot,but they are ridiculously expensive for what they are Hmm So a luxury in our house I'm afraid!!

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LuisSuarezTeeth · 14/09/2013 10:42

Chickens are they like pickled onions but in balsamic?

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MyLifeIsStillChaotic · 14/09/2013 14:32

Luis did you see my link?

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LuisSuarezTeeth · 14/09/2013 14:40

Thanks MyLife that looks pretty close, thank you.

Only one left in the pot now. Going to save the vinegar and use in salad dressing Smile

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chickensaresafehere · 14/09/2013 15:42

Luis - they are but I think they must be roasted slightly first(as someone suggested)as they are quite squidgy but oh so delicious,much better than bog standard pickled onions Grin

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