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Sticky Balsamic Roasted Onions
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Made in Modena, Italy, from special grapes, balsamic vinegar is dark brown in colour with a deep, rich flavour. Use it in salad dressings and marinades or drizzle it over pasta, grilled meat or fish, and even strawberries. Here it is used to make a sweetish, sticky glaze for roast onions. Serve as a starter with lamb's lettuce or rocket, or for lunch with bread, crumbly cheese and cooked meats.
Balsamic vinegar has a strong, concentrated flavour and a little goes a long way. When drizzling it over pasta, salad or meat, add only a few drops at a time.
Serve with a simple frozen Waitrose Tarte Tatin.
Typical values per serving:
This recipe was first published in August 2003.