Sous Vide Crunchy Balsamic Onions
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
These crunchy onions are the perfect accompaniment to so many things - alongside a goat's cheese tart, on a burger or in a sandwich. They're moist, slightly sweet, a little bit vinegary and have a bit of crunch still left in them. Because you're cooking them sous vide you don't have any chance of burning or overcooking them.
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Pro-level cooking techniques made simple.
Ingredients for 10
2 brown onions, julienned
2 tbs (30 mL) olive oil
1 tbs (15 mL) balsamic vinegar
2 tbs (30 mL) brown sugar
Salt and pepper
Directions
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Step 1
Mix all the ingredients in a bag, seal and cook at 185F (85C) for 2 hours.
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Finishing Steps
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Step 0
Transfer to a container and refrigerate for 3 hours or overnight.