These are stewed baby onions with the sweet and sour variant. They are tasty and can accompany meats or cold cuts, and they take only 10 minutes to prepare, if you follow my example and cook them in your pressure cooker.

What you need:

10 baby onions
30 gr. butter
chopped parsley or coriander
2 cups vegetable broth (o 2 cups of water in which you have melted ½ cube)
1 teaspoon brown sugar
a slug of malt vinegar
1 carrot
oil, salt

How you do it:

Melt the butter in a little oil and brown the onions (whole but peeled). When they get a little colour, add the broth, a pinch of salt, a carrot coarsely chopped, and the coriander (or parsley) leaves. Seal with the lid and count 6-7 minutes from the start of the whistle.
Let the steam out and ensure you still have some liquid in. Add sugar and vinegar and cook for a further 5 minutes with the lid off. Switch the heat off when the sauce has reached the desired density. They are delicious cold, too!