Sweet-and-Sour Pearl Onions

Ingredients

• 500 g Borettane onions
• 60 ml White wine vinegar
• 2 tbsp Sugar
• 2 tbsp Extra-virgin olive oil
• 20 g Butter
• 1 leaf Bay leaf
• 60 ml Water
• 1 pinch Salt

Steps

1. Bring a pot of water to a boil, drop in the borettane onions, and blanch for 2 minutes.
2. Drain, let cool slightly, then trim the root end and slip off the papery skins; the onions should stay whole.
3. Melt the butter with the olive oil in a wide pan over medium heat.
4. Add the peeled onions in a single layer and let them brown gently for 5 to 6 minutes, turning occasionally so they color all over.
5. Sprinkle the sugar over the onions and let it dissolve and lightly caramelize, swirling the pan, for about 2 minutes until it turns pale amber.
6. Pour in the white wine vinegar, add the bay leaf, and season with salt.
7. Stand back as it sizzles, then add the water and stir to loosen the caramel.
8. Lower the heat, cover, and simmer gently for about 25 minutes, turning the onions now and then, until they are tender when pierced.
9. Uncover, raise the heat, and let the liquid reduce for 5 to 8 minutes until it becomes a glossy syrup that coats the onions.
10. Discard the bay leaf.
11. Serve warm or at room temperature, spooning the glaze over the onions.
12. They keep well in the fridge and are even better the next day.

Tips

• Blanching for 2 minutes makes the papery skins slip off effortlessly without overcooking the onions.
• Choose onions of similar size so they cook evenly and stay whole; the flat borettane variety is ideal.
• If the glaze tastes too sharp, add a pinch more sugar; if too sweet, a splash more vinegar restores the balance.