Baked eschalots with raisins, balsamic and goat's feta

Name: Baked eschalots with raisins, balsamic and goat's feta
Cook time: 1 h 30 min
Cuisine: Modern Australian
Ingredients: 30 eschalots; 1/4 cup olive oil; 2 cloves garlic, peeled and sliced; Few sprigs thyme; 3 tbsp balsamic vinegar; 3 tbsp water; 1/4 cup raisins; 2 tbsp brown sugar; Sea salt and freshly ground black pepper; 200g soft goat's feta to serve

Caroline Velik

August 8, 2012

easyTime:1-2 hours

Onions turn sweet and mellow after an hour in the oven.

Ingredients

30 eschalots
1/4 cup olive oil
2 cloves garlic, peeled and sliced
Few sprigs thyme
3 tbsp balsamic vinegar
3 tbsp water
1/4 cup raisins
2 tbsp brown sugar
Sea salt and freshly ground black pepper
200g soft goat's feta to serve

Method

Preheat fan-forced oven to 190C. Bring a kettle to the boil. Place eschalots in a large heatproof bowl and pour boiling water over them. After a minute or so, carefully remove eschalots and peel off skins.
Drizzle oil in a baking dish, scatter over garlic and place eschalots on top. Throw in thyme sprigs, drizzle with balsamic and water. Tuck in raisins and finish with brown sugar. Bake for 50-60 minutes, stirring once or twice, until eschalots are deeply burnished and sticky.
Remove from oven and serve at the table with salt and pepper to season and a generous dollop of feta.

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