Skip to content


Pickled baked red onions

Pickled baked red onion


Place the onions in a ovenproof dish, big enough to fit the onions snuggly. Pour over the balsamic vinegar which should come half way up the onions and then follow with the vegetable stock, which should now be enough to cover the onions completely.

Add the thyme and a good pinch of sea salt to the pot, cover with a lid and bake at 170 for 2 hours or until completely tender.

For the best results do this a day in advance and allow the onions to cool in the liquid and re-heat when needed, serving half an onion per portion.