Burnt Onion Paste

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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 1 red onion – about 250 g
  • 30 ml red wine vinegar
  • 20 ml canola/olive oil blend
  • 10 ml water
  • 3 g salt


Cut the onion or onions in half and place on an oven tray. Roast in a wood-fired oven until charred black. Alternatively, roast in a 200°C oven until you have the same result. When done, roughly chop the charred onion. Transfer to a Thermomix jug or blender and blend with the red wine vinegar, oil, water and salt until a paste forms, and refrigerate until needed.

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