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Port & Orange Pickled Baby Onions

Port & Orange Pickled Baby Onions

A perfect cheeseboard needs the perfect condiments – our recipe for Port & Orange Pickled Baby Onions is just that. Sporting a roster of strong flavours and simple ingredients, it’s the perfect accompaniment to meats and cheeses of all kinds.

15 min 4 servings
Sour Citrusy

ingredients

  • 40 ml port wine
  • 200 g baby onions, peeled (also known as pickling onions)
  • 2 cloves
  • zest of 1 orange
  • orange
  • 5 tbsp white sugar
  • 150 g Castello® Double Cream Brie

preparation

1. In a medium saucepan bring the port wine to the boil with the cloves and orange juice. Reduce to half.

2. Add the sugar and let it all bubble for another 5-7 minutes.

3. Add the onions and boil in the syrup under tender. Test the onions by inserting a small pairing knife.

4. Place the onions onto a serving dish of your choice alongside the Castello® Double Cream Brie. Drizzle the remaining syrup over the top.