 My Mum loves the caramelised balsamic onions that come with the goat’s cheese starter in Zizzi's. Do you have any suggestions on how I could try making them at home?
I too have tried this starter at Zizzi’s and the onions are very good indeed. This is my own recipe that makes a good replica. Cut the onions roughly or finely, depending on your preference – it actually considerably changes the texture between a rustic version and a more chic end-result. Once made it keeps for a week or two covered in the refrigerator. You can double it up and freeze half, but the texture does suffer somewhat; the ice crystals break down the cell structure of the onion and it takes on a more watery appearance once defrosted.
Easy Caramelised Balasmic Onions
Ingredients
1fl oz (30ml) olive oil
4 medium onions, chopped rough or fine, to your preference – I like red onions best for this but I think they use plain Spanish white onions
3oz (85g) Demerara sugar
2½fl oz (75ml) cheapish balsamic vinegar
A wineglass of light red wine
Maldon sea salt and freshly ground black pepper
Method
Heat the oil in a heavy pan and gently sauté the onions on a very low heat for about 20 minutes. On an Aga start for a few minutes on the simmering plate and then transfer uncovered to finish off in the simmering oven for 30 minutes. Over a high heat add the vinegar, wine, seasoning and sugar. Allow the liquid to reduce by about half then again give a spell on a very low heat stirring continuously, until the mixture reaches a jam-like consistency. |
