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Cider and balsamic caramelised onions
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Prep Time:
75 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Elevate your barbecue with these delicious caramelised onions.
Ingredients:
  • 6 small red onions, halved lengthways
  • 330ml apple cider
  • 62.50 ml white balsamic vinegar
  • 32.00 gm brown sugar
  • 8 sprigs fresh thyme, plus extra to serve
  • 4 dried bay leaves
Instructions:
  • In a large glass or ceramic bowl, combine the onion and apple cider. Let it soak for 1 hour.
  • Preheat a barbecue hotplate over medium-high heat.
  • Drain the onions, saving 1/4 cup of cider. Mix balsamic vinegar, sugar, and the saved cider in a jug. Stir until the sugar dissolves.
  • Cut 4 pieces of foil measuring 50cm each. Place a 20cm piece of baking paper on top of each foil piece. Then, place 3 onion halves, cut-side down, in the center of each stack. Add thyme and bay leaves on top of the onions. Season with salt and pepper. Fold the edges of the foil to enclose the onions, leaving the top open. Pour 1/4 of the reserved cider into each parcel. Seal the parcels by scrunching the foil at the top.
  • 1. Preheat a wire rack on half of the hotplate. Place parcels on the rack and cook for 20 minutes. 2. Transfer the parcels to the hotplate and cook for an additional 10 minutes, or until the onion is very tender and caramelized while still holding its shape. 3. Place the parcels on plates, carefully open (be cautious of steam), and serve sprinkled with extra thyme.

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