Cipolle Al Balsamic Vinegar

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

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
Cipolle Al Balsamic Vinegar
Cipolle Al Balsamic Vinegar

Instructions

  1. The onion, peel, cut in half and then quarter. If you only get large red onions, just cut them to a bite-sized shape but don`t cut them too small, otherwise they would overcook.
  2. Sweat the onions in the olive oil with the sage for 1-2 minutes. Deglaze the whole thing with balsamic vinegar and red wine. Add the honey and let everything simmer for 5 minutes. Finally, season with salt, pepper and, if necessary, with peperoncini (I like to eat very spicy myself, but I am very careful with the spiciness of this dish).
  3. After cooking, transfer the onions to another container and let them steep for at least 4 hours (but 24 hours are best, as the taste only develops gradually). Right after cooking, the onions are still pretty tasteless.
  4. I like to serve it all on rocket and spread parmesan over it. Then add white bread and the Italian starter is perfect.
  5. Otherwise you can eat it as a side dish to steaks - but there is no limit to your imagination.

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