Braised small onions

Braised small onions

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

A greatly underrated dish, often bypassed in favour of horrible pickled onions. The combination of sugar and vinegar makes this dish very appetising. Choose lovely baby onions and serve them as a tasty condiment with roast beef.

Ingredients

Quantity Ingredient
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon brown sugar
20 baby onions, peeled
5 garlic cloves, peeled
splash balsamic vinegar
handful each sultanas
salt

Method

  1. Melt the butter and olive oil in a small saucepan, then add the sugar, onions and garlic and cook gently until they brown. Splash in the balsamic vinegar, add the sultanas and salt, and cook until the onions are tender and the juices have reduced, about 30 minutes. If the onions dry out, add a dash of water or stock as you go.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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