Cocktail onions cooked sous vide with balsamic vinegar

The sweet tanginess of the balsamic vinegar is enhanced by the umami of the cocktail onions.

Makes 1 kilogram.

Cocktail onions cooked sous vide with balsamic vinegar

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fresh cocktail onions



balsamic vinegar



olive oil

As needed:


salt and pepper

Preparation method

  • Preheat the sous vide bath to exactly 85°C.
  • Put the cocktail onions in cold water for a few hours, so that you can clean them more easily.
  • Clean the cocktail onions and wash them again.
  • Bring the balsamic vinegar to the boil and reduce to a light syrup.
  • Spoon the cleaned cocktail onions into a large enough vacuum sealer bag.
  • For each 100g of the onions, add a tablespoon of the syrup, a tablespoon of olive oil, and some salt and pepper.
  • Pull vacuum and cook in the warm water for twenty minutes.
  • Immediately cool in ice water and store in the refrigerator until needed.
  • Caramelise the onions with a little of the cooking liquid from the bag.

Serving suggestions

  • As a garnish for meat or game dishes.
  • As a component of an aperitif.
  • Delicious paired with wild boar, jerusalem artichoke, and sage.

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