The caramelized Breme onion is a delicious side dish to serve alongside meat main courses: great with roast or in a burger sandwich. Soft, fragrant, with a sweet and sour taste, the caramelized Breme onion is also perfect on pizza and bruschetta. If you then prepare a nice platter of cold cuts and cheeses, you’ll have a perfect aperitif or appetizer.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
You can also use the red Tropea onion for this recipe.
- 9.2 oz Breme onion
- 1/4 cup whole cane sugar
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 1 pinch salt
Tools
- 1 Bamboo Cutting Board
- 1 Knife
- 1 Measuring Cup
- 1 Low Edged Saucepan
Steps
Thinly slice the onion and transfer it to the saucepan with the cane sugar, pinch of salt, and water. Cook over low heat without a lid until the sugar is dissolved and the onions are soft and creamy. This will take about 25 minutes, during which it’s important to stir often to prevent the onions from sticking or burning. Add the balsamic vinegar, continue cooking for a couple of minutes so the liquid dries out, then turn off the heat and let them cool. The caramelized onions are excellent when served cold.
Notes
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I talked about the Breme onion HERE in the curiosities section at the end of the article.
