Vinegar roasted onions are tangy but not quite a pickle. You can make them well in advance and store in the fridge to serve with a cheese and charcuterie plate or individual toasts like these.
Ingredients
6 shallots, cut in half through the root
1/4 cup red wine or sherry vinegar
4 slices of toast
4oz fresh goat cheese
1 bag arugula
Method
Heat a medium frying pan over high heat until smoking hot
Add a glug of neutral oil and sear the shallots, cut side down, until deeply caramelized
Flip the shallots, drizzle the vinegar over the shallots so it drips in between the petals
Cover the frying pan with tin foil, reduce the heat to medium low and cook until the shallots are tender, about 10 minutes
Schmear the toasts with the goat cheese
Dress the arugula with a drizzle of olive oil and pinch of salt and pepper
Top the toasts with the dressed arugula and roasted shallots and serve