Roast 400g baby (or pickling) onions in a hot oven for an hour. Leave until cool. Top and tail, peel, and place in a sterilised jar. Add 150ml Balsamic vinegar, 150ml water and sweetener to taste (if it’s good quality Balsamic you want need any sweetener or sugar). Close the jar and leave to marinade – at least over night. Serve with a green salad or as a side (like at our Easter picnic).
Slimming World Syns: this recipe was taken from a Slimming World cookbook and is Syn FREE!