Onions Balsamic

Ingredients for 6 servings:

• 800 g onions (30 g each)
• 250 ml red wine
• 100 ml balsamic vinegar, dark
• 2 cloves garlic, halved
• 2 tbsp honey
• 1 chili pepper(s), red
• ½ tsp salt
• 1 sprig(s) of thyme
• 1 bay leaf
• 2 tbsp olive oil (extra virgin)

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

Add the onions to boiling water and cook for about 6 minutes. Then let them cool slightly and peel them. In a pan large enough for the onions to sit side by side, bring the red wine, vinegar, garlic, honey, whole chili pepper, salt, thyme, and bay leaf to a boil. Add the peeled onions and cook over low heat for about 10 minutes, until softened. Remove the onions from the pan with a slotted spoon and let the liquid reduce uncovered to about 125 ml. Stir in the oil, toss the onions in the liquid, and transfer to a container. The onions should be covered and marinate for at least 1 day, stirring occasionally. Do not serve the balsamic onions straight from the refrigerator; serve them at room temperature. If desired, you can also warm them slightly. They go well with cold meat, but also with rocket salad and ciabatta with Parmesan cheese. (The onions will keep refrigerated for up to 3 weeks.)