Summary

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

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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.