oniony goodness



It’s finally September. My hubby and I spent the weekend working on bringing in the last of the harvest. Tomatoes, potatoes, peppers, onions.

There are always a handful of onions that aren’t really big enough to bother curing. I hate to waste the fruits of my husband’s labour so I found a lovely way to take these unassuming little throwaways and turn them into little gems of oniony goodness.

You can use any small onion for this. We used small storage onions, small sweet Walla Walla, pearl onions and Cippolini.

Caramelized Baby Onions with Apple Cider Vinegar and Honey

  • Take 2-3 cups of small onions. Peel, trim ends and leave whole.
  • Pour a glug of olive or canola oil and 2 tablespoons of butter in a frying pan.
  • Saute onions with butter and oil slow and low until soft.
  • Add salt, pepper, one bay leaf and a few sprigs of thyme. (Fresh is best, but use 1 teaspoon of dried if that’s all you’ve got.)
  • Add about a quarter cup of good apple cider vinegar, put a lid on and steam. Keep a close eye so they don’t burn. Keep them moving.
  • When the vinegar has reduced, add honey. We used berry honey from Arila Apiary. You can find them at the farmer’s market.
  • Simmer on low stirring constantly until thick, shiny and golden.


Feel free to fiddle with the recipe. More vinegar for more tang, more or less honey to suit your sweet tooth.

These onions are delicious hot or cold. We ate ours warm with a fresh loaf of crusty organic country bread from A Bread Affair. The onions are so tender, they spread like butter, and the bread was perfect for mopping up the sauce.

They are equally good cold with a sharp white cheddar, in a sandwich (grilled cheese!) or as part of an antipasto plate.

That is, if they last that long.

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