CookEat Recipe
Sweet-and-Sour Small Onions
Small white onions gently cooked whole in a light caramel, flour and vinegar sauce.
Method
Steps
Step 1
Gather the ingredients: 300 g small white onions, each a little larger than a walnut; 40 g sugar, plus a little more only if needed to balance the sauce; 15 g plain flour; 100 ml water for the sauce; 40 ml white wine vinegar, plus a little more only if needed; Salt; Water for blanching.
Step 2
Peel the onions and trim away dry ends without cutting through the root base, so they remain whole. Blanch in boiling salted water for about 3–5 minutes, then drain.
Step 3
Put the 40 g sugar in a dry saucepan over moderate heat. Let it melt, then add the flour and stir continuously until the mixture becomes a reddish amber colour. Do not let it burn.
Step 4
Mix the 100 ml water and 40 ml vinegar. Take the caramel pan off the heat and carefully add this liquid a little at a time, standing back from any steam or splashing. Return to gentle heat and simmer, stirring, until any lumps have dissolved into a smooth sauce.
Step 5
Add the blanched onions. Cover partly and simmer gently for about 20–30 minutes, until tender. Shake the pan frequently to coat and move them; avoid stirring with a spoon, which may break them. Add a small splash of hot water if the sauce thickens before the onions are ready.
Step 6
Taste before serving and add a little more sugar or vinegar if needed for a balanced sweet-and-sour flavour. Turn gently by shaking the pan and serve hot with the sauce.
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