Sage & Onion Canapés Recipe

Tricky to nurture, fun to cook, tiny perfect veggies come through in the crunch.

24 cipollini onions, peeled and trimmed of roots
2 tbsp olive oil (plus extra for frying the sage)
4 tbsp balsamic vinegar
24 sage leaves, washed and dried
1 egg white, beaten
1/3 cup finely grated Parmesan cheese


Step 1: Heat oven to 500°F. In a small roasting pan, roll onions in olive oil until well coated and roast for 30 minutes, turning once.

Step 2: When onions are tender and browned, remove and set them aside in a bowl. Add vinegar to the pan and bring to a boil, stirring and scraping up any residue; continue until vinegar is reduced and syrupy, about 5 minutes. Pour over the onions and let cool.

Step 3: Heat about 1" of oil in a small saucepan. Dip each sage leaf into the egg white, then coat in Parmesan and fry briefly until lightly browned and crisp.

Step 4: To serve, skewer one onion and one sage leaf onto a cocktail stick.

Tip: The onions can be prepared in advance and kept for up to a week in a container in the fridge. The sage leaves must be fresh; prepare just before serving.


© Stieglitz