Tipsy pearl onions

Ingredients for 4 servings:

• 300 g onion(s) (pearl), fresh
• 35 g brown cane sugar
• 30 g balsamic vinegar, red
• 30 g red wine vinegar
• 150 g port wine
• 1 clove(s) garlic
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 3 bay leaves
• 4 juniper berries
• some chili powder

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 30 minutes; Total time approx. 3 days 50 minutes

Peel the pearl onions. You’ll have about 250g left over. Pour port wine into a glass and mix in a good red wine vinegar. Add the not-too-sweet balsamic vinegar. Melt the sugar in a small saucepan, add the onions, and toss briefly. Deglaze with the liquid, stirring constantly to dissolve the caramel, and add the herbs and spices. Simmer with the lid on for half an hour. Then let it cool in the liquid in the covered pot. Later, remove the onions and place them in a small bowl, reduce the liquid a little more, and if it’s too sweet, season with a little balsamic vinegar. Then pour the onions through a fine sieve over the onions, cover with cling film, and let it marinate for a few days. Goes very well with other Mediterranean antipasti.