in Italy

Balsamic onions

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Ingredients for 6 servings:

  • 600 g shallot(s), very small
  • olive oil
  • 5 tbsp brown sugar
  • 400 g balsamic vinegar
  • 200 ml vegetable stock
  • salt and pepper
  • Thyme

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Just peel the shallots. Heat oil in a pan, sauté the shallots, and bring to a boil with the brown sugar, balsamic vinegar, and vegetable stock. Cook over high heat for 10-12 minutes, or longer, until reduced, stirring occasionally. Then remove from the heat, season with salt and pepper, and sprinkle with thyme, if desired. I prefer to eat them cooled as an antipasti, as they retain a stronger vinegar flavor when warm. Tip: Soak the shallots in warm water for 10 minutes to make peeling easier.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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