Pink Onions


  • 8 small red onions, with roots left on
  • 30 ml (1 fl oz) beetroot vinegar
  • 60 ml (2 fl oz) linseed (flaxseed) oil
  • 20 g (¾ oz) salt


Peel back the onions to the young flesh. Put the onions in a vacuum bag with the vinegar, oil and salt. Seal and cook in a water bath at 78°C (172°F) for 35 minutes. Plunge the bag into iced water and leave until chilled.

When ready to serve, pour the onions and any juices from the bag into a saucepan and warm through. Keep the onion juices for warming the wild fruits, right.