Ingredients (6 servings)
6 (350g) brown pickling onions, unpeeled
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons caster sugar
¼ cup Vegetable stock
5 sprigs fresh thyme leaves
2 green onions, thinly sliced
Cut pickling onions in half lengthways. Remove skin. Trim ends, leaving base intact.
Heat oil in a frying pan over medium heat. Cook onion, turning, for 3 to 5 minutes or until golden. Add vinegar and sugar. Cook for 2 minutes. Add stock and thyme. Cook, covered, brushing with vinegar mixture, for 5 to 7 minutes or until tender. Add green onion. Toss to combine. Serve.
Tip: Leaving base intact keeps onion layers together during cooking. Pickling onions are sweet tasting baby brown onions. You could use small brown onions instead. Serve with roast beef or lamb.