Roasted Onions | Recipe by

Roasted Onions

Roasted Onions Vegetables and Sides
  • COOK TIME: 3 Hours
  • PREP TIME: 30 Minutes
  • SERVES: 4


  • 3 Small White Onions
  • 2 Bay Leaves
  • Pinch Star Anise Powder
  • 1 tbsp Caster Sugar
  • 1/2 tsp Sea Salt
  • 200ml Chicken Stock, optional
  • 20ml White Vinegar
  • Olive Oil



  1. Preheat your water bath to 86 degrees
  2. Peel the onions and slice 1cm thick
  3. Caramelise one side of the onion until golden brown in a little olive oil
  4. Mix all the ingredients in a bowl and place in the pouch, along with the onion slices and vac-seal. If using an external vacuum sealer do not include the optional chicken stock
  5. Now, put the pouch into your water bath for 2 hours 30 minutes
  6. Keep checking the bath to make sure the water is covering the pouches
  7. When finished, place the pouch in ice water until cold and keep in the fridge for up to three days

To regenerate from cold heat the onions in the oven at 160 degrees for 10 minutes

Chef’s Tip –

Try adding more vinegar to give you a pickled onion effect.

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