Balsamic onions!

[LuisSuarezTeeth]

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!

[chickensaresafehere]

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

[LuisSuarezTeeth]

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

[MyLifeIsStillChaotic]

Luis did you see my link?

[LuisSuarezTeeth]

Chickens are they like pickled onions but in balsamic?

[chickensaresafehere]

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

[LuisSuarezTeeth]

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

[TensionWheelsCoolHeels]

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

[MaryMotherOfCheeses]

So it's like a pickled onion?

[MyLifeIsStillChaotic]

Does this recipe come anywhere close?

[LuisSuarezTeeth]

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

[21mealspluscake]

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.

[LuisSuarezTeeth]

Whole onions and absolutely meltingly delicious!

[mrspremise]

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