- 1-2 white onions
- 1-2 red onions
- 1/2 teaspoon olive oil
- 5-6 sweet spices balsamic vinegar
- 1 sweet spoon sea salt
- 1 tablespoon caper
- 1 handful of finely chopped parsley
For the above:
How is it prepared?
Peel the onion’s shells, cut the root part 1 mm and place the cutter on the plate.
Divide into 4 equal parts, but do not cut it completely. Keep the root part together.
Stir in olive oil and balsamic vinegar. Lightly heat your oven to 225 degrees.
Pour the remaining sauce over them. Sprinkle the salt on the onions and into them.
Cover the top with aluminum foil and cook for 20 minutes. At the end of 20 minutes, remove the foil and cook for another 10 minutes.
Serve with parsley and capers.