How to make
Cut the red onions into quarters. Place them in a strainer over a bowl and pour boiling water over them to remove the pungent taste.
For the marinade, heat the balsamic vinegar and about 3/4 cup of water.
Add the black peppercorns, bay leaf, star anise, sugar and sea salt.
Allow the mixture to boil for a short while.
Remove the saucepan from the heat and add a little more water.
Transfer the onions into a jar. Add fresh thyme sprigs inside.
Pour the hot marinade into the jar and close it with the lid.
