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Spiced Onions
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
Published 1990
Baked with spices, vinegar and sugar, these onions are halfway between a vegetable accompaniment and a pickle, and we serve them accordingly with a dish of cold meats, or charcuterie, or as part of an onion and leek selection. They keep well for up to four days, covered, in the fridge.
Ingredients
900 g 2 lb 2 tablespoons
Method
Pour boiling water over the onions and leave for 1 minute. Drain and run them under the cold tap to refresh. The skins should now peel off easily. Dry the onions. Heat the oil in a pan and fry the onions gently for 5 minutes. Grind the coriander seeds as finely as possible in a mortar with a pestle or in an electric coffee grinder and add to the onions with the cinnamon. Cook for a further 5 mi