Sweet and Sour Baby Onions
Servings: 6
Ingredients
- 750 to 850 grams baby onions peeled, but kept whole
- 3 tbsp unsalted butter
- 1 and 1/2 tsp salt
- 2 to 3 tbsp balsamic vinegar
- 1/2 to 1 tbsp sugar
- 1/4 cup pine nuts toasted
- 1/4 cup raisins
Instructions
- Put water in a medium pot and bring to a boil.
- Put all baby onions and turn down the heat. Keep the water on a simmer. Cook until the onions are tender, around 15 to 20 minutes.
- Drain the onions and pat them dry with a clean kitchen cloth.
- Heat the butter in a medium pan, over medium heat. Once the butter has melted, drop the onions and stir to coat them evenly with butter.
- Season with salt and keep tossing the onions until they turn brown, about 3 to 5 minutes.
- Pour some of the balsamic vinegar and sprinkle some of the sugar. You must keep tasting from this point, and adjust the amount of vinegar and sugar accordingly. Remember that adding the raisins later will provide more sweetness.
- Keep shaking the pan until the sugar dissolves and the vinegar boils. Keep it boiling for around 3 more minutes, while you continue tossing the onions until you see the syrup forming (and thickening).
- Add the raisins and some of the toasted pine nuts. Mix for a minute to combine and take the pan off the heat.
- To serve, drizzle the onions with a bit of the syrup on top and sprinkle the remaining pine nuts.
Notes
- If you want to use red wine vinegar instead of balsamic, you should only use half the amount called for.
- Remember not to add the entire amount of sugar and balsamic vinegar. You must keep tasting and adjusting, because it all depends on the type of balsamic vinegar that you are using. For this recipe, I used a creamy (and thick) kind of balsamic vinegar.