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, ...

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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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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


  • Step 1

    Mix all the ingredients in a bag, seal and cook at 185F (85C) for 2 hours.

    • Finishing Steps

    • Step 0

      Transfer to a container and refrigerate for 3 hours or overnight.

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185 F / 85 C Recipe Temp
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