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Small onions pickled in port wine with orange

Small onions pickled in port wine with orange

Great accompaniment for Castello Extra Creamy Brie!

1 serving
Garlic/Onionish Sweet


  • 400 ml port wine
  • 200 g pearl onions raw
  • 2 cloves
  • zest of 1 organic orange
  • orange juice of half
  • 5 tbsp sugar
  • Castello® Extra Creamy Brie


Cut the peel of an orange with a thin peeler. Boil port wine over high heat along with cloves, orange juice and reduce to half. Add sugar and let it bubble for another 5-7 minutes. Add the peeled onions and let them boil until tender. Put them on a glass plate with the port wine syrup and serve with a Castello Extra Creamy Brie.