Red Onion Wedges with Honey Ginger Glaze

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 8-12 small red onions
  • 150 ml (¼ pint) liquid honey
  • 2.5 cm (1 in) piece of fresh ginger, grated
  • 100 ml ( fl oz) white wine vinegar
  • 150 ml (¼ pint) water
  • Salt and freshly ground black pepper


    These sweet glazed onion wedges make an ideal accompaniment to spicy barbecued meat dishes.

    Peel the onions and cut each one into 6 wedges, keeping the root intact.

    Heat the honey in a pan, add the onion wedges and ginger and cook over a low heat until lightly caramelised. Pour in the vinegar and stir gently to release the caramel, then dilute with the water. Simmer over a low heat until the onions are very tender and the liquid has totally evaporated. Season to taste and serve.