- 16 spring onions
- 30 ml. olive oil
- 150 gr. brown sugar
- 100 ml. balsamic vinegar
- Simmer julienned onions for 2 hours in a high pot with a god spalsh of oil. Stir from time to time until they caramelize.
- Then add sugar and vinegar and simmer for a further 20 minutes and store in sterilized jars.