Gastronomixs

Cocktail onions cooked sous vide with balsamic vinegar

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

Cocktail onions cooked sous vide with balsamic vinegar

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Ingredients

1

kg

fresh cocktail onions

200

ml

balsamic vinegar

100

ml

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.

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