1 lb (500 g) very small onions
olive oil
wine vinegar
salt and pepper
olive oil
wine vinegar
salt and pepper
Serve with:
vegetable omelettes or cold meats
method
1. Peel the onions and remove the outermost fleshy layer. Make a cross cut 1.8 in (3 mm) deep in the base of each, as you would when preparing sprouts, and place in a large bowl of cold water.
2. Bring a large saucepan of salted water to the boil and cook the onions until tender.
3. Drain and place in a serving dish and sprinkle with a little vinegar, salt and freshly ground pepper.
4. Leave to stand for 10 minutes, then sprinkle with a little olive oil. Serve warm or cold.
2. Bring a large saucepan of salted water to the boil and cook the onions until tender.
3. Drain and place in a serving dish and sprinkle with a little vinegar, salt and freshly ground pepper.
4. Leave to stand for 10 minutes, then sprinkle with a little olive oil. Serve warm or cold.
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