Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g onion (s), red, small
- 5 leaves sage, fresh
- 2 tablespoon olive oil
- 2 teaspoons honey
- 100 ml balsamic vinegar
- 50 ml red wine
- Peperoncini
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the red onions and cut each in half. Cut each half into quarters. If the onions are large, cut them into bite-sized pieces instead, avoiding pieces that are too small as they will overcook.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add the onions and 5 sage leaves, and cook for 1-2 minutes.
- Pour in the 100 ml balsamic vinegar and 50 ml red wine, stirring to deglaze the pan.
- Stir in 2 teaspoons honey. Reduce heat to medium-low and simmer for 5 minutes.
- Season with salt, pepper, and peperoncini to taste.
- Transfer to a clean container and refrigerate for at least 4 hours, preferably 24 hours, for the flavors to develop fully.
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