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Serves 7
I just love this method of cooking onions by rolling them in a hot frying pan. The balsamic vinegar gives excellent flavour depth. Delicious with both braaied and cold meats.
750 g pearl (baby) onions
2 T (30 ml) olive oil
2 T (30 ml) sugar
3 T (45 ml) balsamic vinegar
Ina Paarman's Green Onion or Lemon and Black Pepper Seasoning
½ cup (125 ml) water
1 x 200 ml Ready to Serve Tomato and Chilli Sauce
2 spring onions, finely sliced
To skin the onions, first top and tail them, then cover with boiling water. Leave for 3-5 minutes. Drain and rinse under cold water. Slip off the skins.
Warm the oil in a wide frying pan and add the onions. Shake the pan to roll and brown them, then add sugar, balsamic vinegar and seasoning. Simmer open over medium heat until almost all the vinegar has evaporated. Add water and cover with a tight fitting lid. Simmer slowly for 10-12 minutes or until onions are done. Remove pan from the heat and add the Tomato and Chilli sauce. Do not boil. Leave to cool down.
Serve at room temperature, garnished with finely sliced spring onions.