Chef - Did you use White Wine Vinegar? I used to make it, and cook for 3 hours to get it really thicky with a dash of liquor.

I am thinking of a new variation, but secret at the mo, until I get back from France (Going to my fav. restaurant to talk with them about it)

Hi Nick - yes I did and think I will try again with something different, I can keep a secret too! Will let you know how it goes, if it does. Have a good trip. David

Hi - whilst on the subject of pickled onions, I have eaten Italian onions pickled in balsamic vinegar in Sarti's but they are expensive. I did find some in Sainsbury's once but they were on an offer as discontinued stock. I have found some priced at £4.50 a small jar. The onions are about the size of shallots but flattish. Anyone know the proper name of these Italian onions and where to get. Also a recipe for pickling them in Balsamic Vinegar???

Not sure about an exact recipe, I think it would probably be a matter of adding some balsamic to whatever vinegar you were using rather than using all balsamic. But here are are couple of sites selling online.

[link]

[link] Onions in Balsamic Vinegar of Modena_4097_2.aspx

This is how the samll white flat onions which are about 2 - 3 cm in diameter are pickled in Bologna.
Peel and wash the onions, carefully trimming the root and stalk ends to prevent them delaminating during preparation.
Bring a large pan of water to the boil and then add 2 tablespoons of salt per litre. When it returns to the boil add the onions and as soon as the water starts to boil again time one minute exactly. Not one second longer. Remove from the heat and drain immediately. Smother them with kitchen paper to dry them and allow them to completely cool.
When absolutely cold pack them in jars with tight fitting lids (Kilner jars are ideal), and fill with good red wine vinegar so that they are completely covered. Close the tops and leave for a month, by which time they will be purple and delicious.

And the Balsamic comes in where gastro?

Hi and thanks to Rustie and gastrovolpe2
Will investigate both and see you later.

Grazie Gastro, I'll try your recipe and let you know.