Red onions slow-cooked in a pan and seasoned with Jerez vinegar—soft, aromatic, and slightly sweet-and-sour.
Videoricetta
Ingredienti
- 500 g red onions, such as Tropea onions
- 2–3 tbsp extra virgin olive oil
- 1 garlic clove (optional)
- 2 tbsp white or brown sugar
- About 50 ml Jerez Vinegar Andrea Milano
- Salt to taste
- Pepper to taste
- Bay leaf or thyme (optional)
Procedimento
1. Peel the onions and slice them thinly into rings.
2. Heat the olive oil in a pan, add the onions and cook gently for 10–15 minutes, stirring often, until soft without browning too much.
3. Add the sugar and allow it to caramelize lightly. Pour in the Sherry vinegar and let it reduce for a few minutes. Season with salt and pepper.
4. Continue cooking until the onions are glossy, soft and slightly creamy.
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Caramelized Onions with Sherry Vinegar
Red onions slow-cooked in a pan and seasoned with Jerez vinegar—soft, aromatic, and slightly sweet-and-sour.
Ingredienti
- 500 g red onions, such as Tropea onions
- 2–3 tbsp extra virgin olive oil
- 1 garlic clove (optional)
- 2 tbsp white or brown sugar
- About 50 ml Jerez Vinegar Andrea Milano
- Salt to taste
- Pepper to taste
- Bay leaf or thyme (optional)
Procedimento
1. Peel the onions and slice them thinly into rings.
2. Heat the olive oil in a pan, add the onions and cook gently for 10–15 minutes, stirring often, until soft without browning too much.
3. Add the sugar and allow it to caramelize lightly. Pour in the Sherry vinegar and let it reduce for a few minutes. Season with salt and pepper.
4. Continue cooking until the onions are glossy, soft and slightly creamy.