![Port-glazed baby onions with wholeseed mustard](https://www.allysongofton.co.nz/content/recipes/3725.jpg?width=320&height=479&fit=bounds)
Baby onions make a super accompaniment to many dishes - cold meat and salads, hot roasts or a barbecue.
Ingredients
- 500 grams baby onions
- ¼ cup oil, preferably olive
- ½ cup port
- 2 tablespoons wholeseed mustard
- 2 tablespoons sugar
- pepper to season
Method
- Peel the baby onions, leaving the core end intact so they don't fall to pieces during the cooking. If peeling onions makes you cry, try chewing on a crust of bread. True, it works!
- Heat the oil in a heat-proof casserole or heavy-based saucepan. When hot, add the onions and cook them over a high heat for 10 minutes, stirring regularly. The onions must be well browned, even burned. Lower the heat and cook a further 10 minutes at a more moderate temperature.
- Add the port, mustard and sugar and lower the heat to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally and gently, so as not to disturb the outside layer on the onions and to form a thick glaze.
- Season with pepper and serve hot.
Cooks Tips
- Use an ordinary wholeseed mustard, or one without extra flavourings like beer or herbs.
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