Königskind Balsamic Onions. Sweet and sour pickled onions in balsamic vinegar – savory, slightly sweet, with olive oil.
Königskind Balsamic Onions are onions pickled in balsamic vinegar with brown sugar, olive oil, salt, and spices. Uwe König pickles them by hand in Wiehl in the Oberberg region and fills them into 230g jars. Savory, slightly sweet, and dark due to the color of the vinegar.
Balsamic Onions by Königskind belong to the large family of sweet and sour pickled vegetables. In Italy, this method of preparation is called agrodolce, literally "sour-sweet," and it holds a firm place among antipasti. The principle is old and simple. Vinegar and sugar preserve the vegetables and give them a taste balanced between acidity and sweetness. Here, balsamic vinegar takes on this role. As they pickle, the onions take on its color, acidity, and aroma, becoming dark in the process. Brown sugar adds a light note of caramel, the olive oil makes them supple, and salt and spices round it all off. This turns the common kitchen onion into a ready-to-serve side dish that you can serve directly from the jar.
Flavor: Balsamic acidity, onion sweetness, a hint of caramel
Savory and slightly sweet is the best way to summarize the flavor. First, you taste the acidity of the balsamic vinegar. Then comes the natural sweetness of the onion, enhanced by the brown sugar. In the background are the spices and a delicate sheen from the olive oil. Very little of the sharpness of raw onions remains after the pickling process.
Anyone expecting a sweet onion marmalade will find more acidity and savory depth here. These onions are a side dish for hearty plates rather than a sweet bread spread.
Usage: Steak, burgers, cold cut platters, and risotto
They are right at home on the grill and in the pan. Serve a spoonful of onions directly next to a seared steak, and the acidity will cut through the fat. On a burger, they replace raw onion rings, adding sweetness and savory notes all at once. They also pair well with bratwurst and other grilled meats.
On a cold cut platter, they belong with ham and cheese. A small bowl of balsamic onions alongside farm-style ham, mountain cheese, and dark bread turns a quick dinner into a well-set table. In autumn, you can use them as a topping for pumpkin risotto. The acidity lifts the sweetness of the pumpkin, and the dark color of the onions provides a visual accent.
Once opened, the onions should be kept in the refrigerator; the label specifies: keep refrigerated after opening. Use a clean fork to take the onions out of the jar.
Our tip: Spread the Barbecue Sauce with Country Beer from the same manufacturer onto your burger bun. Place the patty and a slice of mountain cheese on top, and finish with a spoonful of balsamic onions.
Origin: Hand-pickled in Wiehl
When people think of Königskind, they often think of fruit first: mustards, chutneys, black walnuts. But vegetables also find their way into jars at this manufactory, as these onions demonstrate. Their home is the artisanal food workshop in Wiehl, which Uwe König has been running since 2014. It all started as a hobby in his home kitchen in 2005, with his wife Sabine working by his side.
Every batch remains manageable, and every step is done by hand. According to the manufacturer, no added flavorings, colorings, preservatives, or flavor enhancers go into the jar. The list of ingredients is correspondingly short: onions, balsamic vinegar, brown sugar, olive oil, salt, spices. The label identifies the origin as an "Oberberg product."
For whom: Barbecues and set dinner tables
This jar is intended for everyone who loves to grill and wants more than just ketchup and mustard with their meat. It is perfect for families who enjoy bread, cheese, and ham in the evenings, and for anyone who builds their own burgers. As a gift for a barbecue party, it is always a welcome guest.
To accompany a cheese platter, try the Pear Mustard from Wiehl alongside the onions. You can find more pickled and fruity pairings in our Chutney & Co. category. You can learn more about the manufacturer on the Königskind page.
Note: The onions contain balsamic vinegar and therefore sulfites. They are not suitable for anyone who is sensitive to sulfites.
Sweet and sour pickled onions in balsamic, handmade in the Oberberg region – for steak, burgers, dinner platters, and pumpkin risotto.
