For the pickled onions, first peel and peel the onions. Pile 200 g of sugar into a saucepan and let it melt at low temperature and turn golden brown.
Turn the onions in it and deglaze with 250 ml red wine vinegar and 700 ml dry red wine. Add 15 cloves of garlic, 4 small sprigs of rosemary and 3 bay leaves. Cook in a closed saucepan at low temperature for half an hour, then let cool.
Put the pickled onions with gravy in a large glass jar and leave to infuse for 2 to 3 days.
Preparation Tip:
Serve the pickled onions as a side dish or with cheese.
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