When I saw these small red onions I was immediately reminded of one of my favourite Italian antipasti, Balsamic Onions. You can make them well in advance as they keep for weeks. In summer they are a great to serve with cold cuts such as gammon or with a barbeque.

I cut these in half to speed up cooking, but small onions look beautiful, served whole. You can add a few sprigs of thyme, particularly if you are going to place them in an attractive jar as a gift!

Soon the end of year summer festivities are upon us. Tapas is the rage now, but I often combine my favourite Spanish Tapas and Italian Antipasti at summer parties on the patio.

I love them with a beautifully barbequed steak!

You can use small white onions instead of red onions!

Recipe: Balsamic Glazed Onions