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Onions - Sweet & Sour Recipe

This is particularly good with cold roast beef

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For about 1 kilo:

- 1 kilo of Pickling Onions

- 5 tablespoons (75ml) Olive Oil

- 600ml Water

- 3 teaspoons (15ml) Sea Salt

- 5 tablespoons (75ml) Tomato Puree

- 7 tablespoons (105ml) Red Wine Vinegar

- 5 tablespoons (75ml) Sugar

- 4 Bay Leaves

- 140g Sultanas


- Top and tail the onions, then cover them with boiling water and leave them to stand for 5 minutes.

- Drain the onions and carefully peel them.

- Cut a small cross at the root-end of each onion. This should stop the centres coming out as the onions cook.

- Heat the olive oil, over a gentle heat, in a stainless steel pan large enough to hold all the ingredients.

- Add the onions and fry them for about 5 minutes.

- Add the water, bay leaves, salt, sugar, sultanas, tomato puree and vinegar.

- Cover the pan, and simmer the ingredients for 30 minutes.

- Remove the lid, and continue cooking until the onions are tender (this will depend on the size and freshness of the onions.

- Remove the onions from their sauce and set them aside.

- Continue to cook the sauce until it thickens.

- Cool before serving, then store the mixture in a sterilised jar in the fridge or a cool dark place.

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