Cooked Red Onions with Tomatoes
Spoonsparrow cooked red onions with tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category.
Ingredients
- 12 medium red onions
- 12 shallots
- 12 fresh garlic cloves
- 150 ml white wine
- 6 sprigs Thyme
- 4 tbsp olive oil
- 1 tbsp honey
- 4 tbsp white balsamic vinegar
- Salt
- black pepper (freshly ground)
- 200 g Cherry tomatoes
- 50 g black olives
- Lemon juice
- thyme for garnish
Instructions
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1.
Peel the onions, shallots, and garlic. Bring the white wine with thyme sprigs to a boil and add the red onions to the pot. Cover and simmer gently over low heat for about 15 minutes until softened. While the onions cook, slowly brown the shallots in hot oil for about 10 minutes. During the last 2-3 minutes, add the garlic cloves as well. Drizzle with honey, allow to caramelize briefly, then deglaze with balsamic vinegar. Season with salt and pepper, set aside to rest. Wash and quarter the tomatoes. Toss them with olives into the shallots, seasoning with lemon juice, salt, pepper, and chili.
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2.
Remove the cooked onions from the broth and arrange on plates. Spoon the tomato-shallot mixture over the onions and sprinkle with thyme before serving.
