RECIPE
Easy pickling-onion confit with balsamic vinegar
500g whole pickling onions, peeled
200ml water
60ml balsamic vinegar
60ml medium cream sherry
40ml tomato puree
40g brown sugar
One sprig each of fresh rosemary and thyme
Bay leaf
6 black peppercorns
Place all the ingredients in a large saucepan, and bring to the boil. Turn it down to a low simmer and cook until the onions are tender, but still intact, and the pan juices are reduced to a syrupy consistency. Remove the bay leaf, rosemary and thyme. Serve immediately, or spoon into a jar and keep in the fridge for up to a week. It's the perfect accompaniment to venison, or any of your favourite roasts. For variation, add a handful of dried raisins or juniper berries at the beginning of the cooking time.
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