Peel the onions, chop the roots and the tops very briefly. Allow confectioners’ sugar to melt to light brown caramel, add onions and stir briefly. Add vinegar, port and Madeira and simmer gently at low temperature with lid on for a good 10 minutes until the caramel has completely dissolved. Remove the skin from the ginger and cut into thin slices, strip the kitchen herbs from the stems.
Add peppercorns, ginger, kitchen herbs, bay leaf and salt to onions, stir in well, then cool. Fill the onions together with the broth into a screw-top jar and leave to marinate in the refrigerator for 2-3 days.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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