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chili onions

updated

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Ingredients for 8 servings:

  • 1 kg shallot(s)
  • 3 tbsp oil, a neutral
  • 100 g cane sugar
  • 1 tbsp tomato paste
  • 125 ml balsamic vinegar
  • 220 ml sweet chili sauce
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

A great barbecue side dish!

Peel and quarter the shallots, and sauté in the oil for a few minutes until translucent. Add the tomato paste and brown sugar, sauté briefly, and deglaze with balsamic vinegar. Cover and simmer the shallots over low heat for 20 minutes. Add the sweet chili sauce, add a little salt to taste, and simmer uncovered for another 10 minutes. Allow the shallots to cool and serve cold. These chili onions have become a must-have for our barbecues or meat fondues! It’s difficult to estimate the quantity, as you usually have several side dishes and salads, but they’re also great for eating the next day.

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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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