• 6servings
  • 65minutes
  • 92calories

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Nutrition Info . . .

MineralsPotassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 tbsp balsamic vinegar

  2. 2 tbsp brown sugar

  3. 6 small red onions , peeled, root left intact

  4. 200ml vegetable stock

  5. 3 tbsp pine nuts , toasted

Instructions Jump to Ingredients ↑

  1. Mix the balsamic and sugar and leave to dissolve. Heat the oven to 190C/fan 170C/gas 5. Cut the onions in half from root to tip and lay cut-side down in a large roasting tin. Pour over the stock, cover with foil and bake for 30-40 minutes or until completely tender. Take out the tray and turn up the oven to 220C/fan 200C/gas 7. Take off the foil and discard, and turn the onions cut-side up. Pour over the balsamic mix, then put back in the oven and cook for 25-30 minutes until glazed and caramelised. Scatter over the pine nuts to serve.

  2. Making it ahead These can be baked the day before, then reheated in the microwave or hot oven and scattered with the nuts to serve.


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