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Sweet and Sour Spring Onions

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"One of the most exciting ingredients I saw in the markets of France was the onion. Each one had its top attached and there wasn't a brown skin in sight. Cooking with these fresh spring onions changed the way I think about them: Instead of being simply an ingredient in stocks and sauces, the onion can be the star on its own. This dish stands alone as a side or can be used to top grilled ham, roast lamb, whole fish, or just about any savory dish."

List of Ingredients

â—¦ 6 spring onions, each 2 ½ inches wide
â—¦ 1 tablespoon olive oil
â—¦ 1 teaspoon kosher salt
â—¦ ¼ teaspoon black pepper, plus more to taste
â—¦ 1 cup red wine vinegar
â—¦ 3 tablespoons sugar
â—¦ 1 (3-inch) rosemary sprig
â—¦ 1 clove garlic, thinly sliced
â—¦ Flaky sea salt


Recipe

Preheat the oven to 450° F.

Rinse the onions well under running water, as the outer layers typically conceal dirt and grit. Leaving a portion of the stem end attached (so the onions will hold together), quarter the onions. Put the onions in a glass or ceramic baking dish, toss them with the olive oil, kosher salt, and ¼ teaspoon pepper, and roast until the onions are softened and beginning to caramelize on the bottom, about 15 minutes.

Meanwhile, in a medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the rosemary and garlic. Heat a cast-iron skillet over medium-high heat. Pour the vinegar mixture into the skillet and bring to a simmer. Reduce the heat and simmer until the mixture has reduced by three-quarters and thickened to the consistency of thin honey. Add the onions and stir gently to combine. Cook over low heat until the onions are glazed with the syrup, a few minutes.

To serve, transfer the onions and syrup to a plate and finish with a sprinkling of flaky sea salt and black pepper.

Serves 4 to 6