How to Make Marinated Balsamic Onions

When I was in New York last month, I took the food tour of Chelsea Market and one of my favorite things we ate were the little marinated balsamic onions the were part of the antipasto plate in the Italian deli. Crunchy and tart, yet not raw tasting, these onions were delicious. The tour guide said that he pretty sure they were just cippolini onions steeped in balsamic vinegar, so I figured I might as well give making them a shot. They turned out great! A little bit tarter than I remember the ones in the market, but still yummy. And as a bonus, I learned how to easily peel the tiny onions.

How to make marinated balsamic onions


Ingredients: a 12 ounce mason jar balsamic vinegar (most of an 8.5 ounce bottle) and baby/pearl onions (about 8 ounces). I used baby red onions, so they are quite red when finished.

To make: simply peel and blanch onions (see below), put in a mason jar, cover with balsamic vinegar and stick in the fridge for about 10 days to two weeks, shaking the jar when you happen to remember it.

Blanching and peeling baby onions: put a quart saucepan about a third full of water on the stove and heat to boiling. Meanwhile, cut the tip of off each onion (not the root end, leave that intact). When the water has reached a boil, add the onions and boil for 4 minutes. Then drain the onions into a colander and let cool for a few minutes. When cool enough to handle, grab the onion by the root end and gently squeeze – the onion will pop out. LIKE MAGIC. Let the onions cool completely and then put in the jar and the vinegar.

 To Serve: these would be great in salads or simply on the side of a sandwich instead of a pickle. Marinated balsamic onions would also be a stellar part of an antipasto platter or cheese plate.


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7 Responses to “How to Make Marinated Balsamic Onions”

  1. Suzanne says:

    These look SO good….but where did you get the baby onions? I don’t know if I’ve ever seen unpickled ones at my grocery store. I might try it with regular onions sliced up, since my diet would allow me to eat an entire jar of them if I wanted.

    [Reply]

    Amy Reply:

    They came in a mesh bag like shallots or whole garlic and were with the onions in two of the three supermarkets I go to, one didn’t have them at all. One had the cippolini onions and one had “baby red” which I had never seen before and used for this recipe. I think I’ve seen them loose at farmer’s market. This might work with the frozen pearl onions too. Maybe thaw and then drain them overnight?

    [Reply]

  2. Eileen says:

    OMG, you just saved my culinary life with the peeling onion tip. I never knew how to do that and have always done them by hand. So awful.

    [Reply]

  3. Veronica says:

    Sigh. How this made me want a cheese plate. Guess ill settle for frozen pizza.

    [Reply]

    Amy Reply:

    I actually stopped taking photos just to eat all the food.

    [Reply]

  4. Mommy Boots says:

    Mmmmmmmm. Those look tasty and I want to try them now.

    [Reply]

  5. Kylle Arnold says:

    How long are these good for? My family would LOVE getting these.

    [Reply]

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