Sweet and Sour Onions

These onions can be prepared in advance, stored in a Mason Jar and kept in the fridge for up to 5 days. Although they are great served at room temperature, they are better reheated before serving. If served with a braai, they can be eaten just like pickled onions.

Ingredients:

24-30 pickling onions, washed but unpeeled

1 clove garlic, crushed

½ chicken stock cube

60ml soft brown sugar

60ml dark vinegar

45ml tomato sauce

10ml soy sauce

15ml cornflour

125ml cold water

Method:

With just enough water to cover, combine onions, garlic and chicken stock in a medium saucepan. Cover and bring to the boil; cook for three minutes. Drain onions with a slotted spoon; refresh under cold water. Reserve the cooking liquid.

When cool enough to handle, remove the skins and return them to the cooking liquid, where they will add colour and flavour to the sauce. Boil and reduce the liquid to about 125ml; strain and discard the skins.

Return onions to the cooking liquid; add vinegar, sugar, tomato sauce, soy sauce and cornflour slaked with 125ml cold water. Bring to the boil and simmer, stirring gently for about 5 minutes until the sauce is smooth and thickened, and the onions are crisp-tender. Serve hot or allow to cool and store in the fridge until required.