Balsamic Glazed Pepperberry Onions


  • 4 tbs balsamic vinegar
  • 3 tbs brown sugar
  • 150ml red wine
  • 2 tbs TGS Co Pepperberry Mustard
  • 2 large onions, quartered and sliced
  • 1 tbs butter
  • 1 tbs olive oil


  1. Bring vinegar, sugar and red wine to the boil, then reduce heat and reduce until becoming sticky. Add the Pepperberry Mustard and stir to combine.
  2. Fry onions in butter and olive oil until translucent. Add the glaze to the onions and mix well.


  1. Serve with BBQ or baked fillet steak and green salad