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French Onion Vinegar

Savory, handmade, wildly delicious herb-onion vinegar made in collaboration with Lindera Farms.

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Why Burlap & Barrel?

  • Single origin spices sourced directly from small farms
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Our French Onion Vinegar, made in collaboration with Lindera Farms, is a nuanced, super-savory, outrageously tasty combination of five vinegars infused with our single origin spices. It adds deep acidity to stews and soups and savory brightness to a salad or roasted vegetables.

The folks at Lindera Farms folded our toasted onion powder into wildflower honey to make a mead for the base of the vinegar, then combined it with ramp vinegar, caramelized onion vinegar, chili vinegar, apple cider vinegar and sorghum vinegar, then added our Herbes de Provence to infuse the flavor into a cozy, layered sensation that you'll want to add to all your dishes!

For the full story of how this exceptional vinegar is made, see "Sourcing," below.

Highlights

Origin:

Delaplane, Virginia, USA

Process:

Handmade vinegars are infused with spices, then blended together.

Ingredients:

Onion powder, ramps, garlic, honey, peppercorns, Herbes de Provence [savory, rosemary, thyme, oregano], tomato, basil, sorghum, bay leaves, water

SOURCING

ABOUT FRENCH ONION VINEGAR & LINDERA FARMS

Daniel explains the process of making the French Onion vinegar: "What we really wanted to accomplish with the French Onion Vinegar was to make a product that used our vinegars to showcase Burlap and Barrel’s incredible spices. Normally, we don’t do infusions like this, but the quality from B&B is so high that we felt fermenting the ingredients would actually take away from the flavor. Moreover, we wanted to do something that didn’t just showcase one or two of B&B’s products but something that really highlights a spectrum of ingredients that would be familiar, but in a way that people aren’t used to seeing it, but still could have a lot of culinary applications. Somehow French Onion Soup was what came to mind!

"The process for the French Onion Vinegar starts the year before, when we brew our Ramp vinegar (made from ramp leaves we forage sustainably), our heirloom apple vinegar, heirloom pepper vinegar, sorghum vinegar, and our caramelized onion vinegar. For each of those; we start with the fresh ingredients themselves with wildflower honey and brew them into a Meade before fermenting them further into vinegars: in other words, those are double-fermented vinegars rather than just infused vinegars.

"Once they're finished fermenting, we begin the process of brewing the French Onion Vinegar by roasting B&B Toasted Onion Powder and Purple Stripe Garlic powder, before combining it with the aforementioned vinegars, along with B&B Sun-Dried Tomato Powder, Herbes de Provence, Oregano Flower Buds, Robusta Black Peppercorns and Bay Leaf Powder.

"One interesting aspect of the process: since French onion soup is typically made with beef broth, and since that obviously wasn’t an option here (though, believe it or not we have tried), we wanted to find a way to capture that essence of umami and caramel. So in addition to our caramelized onion vinegar, we roast the toasted onion powder and purple stripe garlic powder, and then combine those with the tomato powder to maximize the savory aspects and try to affect the flavor of a beef broth, and then by finishing with the herbs and additional spices, we get the more complete 'French onion' flavor."

Lindera Farms takes locally and sustainably sourced agricultural products of pristine quality and ferments them into wines, which they then age into vinegar. This makes for a robust, versatile vinegar with chefs, bartenders, home cooks and health conscious individuals in mind. Their vinegar-making process is painstakingly hands-on, often starting with foraged ingredients, and the effort and care is evident when you taste this exceptional vinegar.

Learn more at linderafarms.com

how do we compare? Supermarket Icon Supermarket Fair Trade Icon Fair Trade
Heirloom Spices Yes No No
Fair Prices for Farmers Yes No Depends on global commodity price
Time in Storage None. We import spices at harvest Up to 10 years At least 1 year
Flavor Profile Intense & fresh Stale & bland Inconsistent
Knows Farmers Names Yes No Unlikely
Customer Service Fast responses from real people! No There might be a 1-800 number?
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