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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 10 ounces small wild onions, trimmed, or pearl onions, blanched, peeled and trimmed
- 1/2 cup white wine or Champagne vinegar
- 1/2 cup local honey
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 5 whole black peppercorns
- Fine sea salt
- 6 wild rosemary sprigs
- 1 cup canola oil
Method
- Pack the onions into a heatproof glass jar.
- In a medium saucepan, combine the vinegar, honey, water, lemon juice, peppercorns, 1/4 teaspoon of salt and 1 rosemary sprig and bring to a boil.
- Pour the hot liquid over the onions and place a small plate on top to keep them submerged.
- Let cool completely.
- Serve right away at room temperature, or refrigerate for up to 1 week.
- Just before serving the onions, snip the remaining 5 rosemary sprigs into 2-inch lengths.
- Heat the oil in a small skillet until shimmering.
- Add the rosemary and fry over moderately high heat for about 30 seconds, until crisp and just beginning to brown around the edges.
- Drain on paper towels and sprinkle with salt.
- Serve with the onions.
