Sweet and sour onions

This barbecue side-dish would be a brilliant accompaniment for steaks or bangers and mash.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500g small onions, peeled but the root end left on
• 40g butter
• 2 rounded teaspoons Belazu Smoked Chilli Jelly
• 4 tablespoons Belazu White balsamic vinegar
• salt and freshly ground black pepper

Method

1. Put the onions in a pan of cold water, lightly salt, bring to the boil and simmer for 15-20 mins until fairly tender. Drain, reserving 2 tablespoons of the water.
2. Melt the butter over a low-ish heat in a frying pan large enough to hold the onions in a single layer.
3. Add the onions, toss to coat in the butter, add the jelly and the balsamic vinegar, then cover with foil and cook for 20-25 minutes, stirring occasionally.
4. Remove the foil, increase the heat, and cook for a minute or two, shaking the pan, until the liquid has virtually evaporated and the onions are glazed and sticky.
5. Season and serve

(Sainsbury's magazine) This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Balsamic Vinegar
• Belazu Smoked Chilli Jelly

See also

• Sweet and sour recipes

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