Balsamic-glazed onions

Ingredients (6 servings):

• 6 (350g) brown pickling onions, unpeeled
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons caster sugar
• ¼ cup Vegetable stock
• 5 sprigs fresh thyme leaves
• 2 green onions, thinly sliced

Method:

1. Cut pickling onions in half lengthways. Remove skin. Trim ends, leaving base intact.
2. Heat oil in a frying pan over medium heat. Cook onion, turning, for 3 to 5 minutes or until golden.
3. Add vinegar and sugar. Cook for 2 minutes.
4. Add stock and thyme. Cook, covered, brushing with vinegar mixture, for 5 to 7 minutes or until tender.
5. Add green onion. Toss to combine.
6. Serve.

Tip: Leaving base intact keeps onion layers together during cooking. Pickling onions are sweet tasting baby brown onions. You could use small brown onions instead. Serve with roast beef or lamb.