Balsamic Onions

These were designed specifically to go with our Goat’s Cheese with Balsamic Onions and Rocket sandwich (see recipe), made with focaccia bread. But we also use them on our antipasti platters coupled with crumbled goat’s cheese.

Ingredients

2 medium red onions, quartered

250 ml (9 fl oz) good-quality balsamic vinegar

coarsely ground black pepper

Method

Prepare the chargrill pan or plate until very hot, and preheat the oven to 175°C (350°F). Leave the skin and roots on the onions, and quarter them lengthways. This will stop them from falling apart when you grill them. Now remove the onion skins.

Arrange the onion pieces on the chargrill pan and grill until black lines appear, about 8 minutes. Transfer to an oven dish and pop in the oven for 25 minutes. Remove the dish from the oven, and immediately douse the onions with the vinegar and sprinkle with pepper. Leave the onions to drink up the vinegar. Any remaining liquor (it thickens nicely) is delicious drizzled over all sorts of dishes.