Baked onions [white, yellow, or red] are a delicious side dish on the Sicilian table.

Try with Giarratana onion: baked Giarratana onions.

^{The Giarratana onion slow food presidium, named after its origin and production town [in the province of Ragusa], is a variety of onion with particularly large size and flattened shape.
The flesh is white, sweet, and not pungent.
It is also excellent raw.
It is a protagonist of many recipes from the Iblean territory as well as a famous festival.
The harvest period of the Giarratana onion is from the end of July to the end of August.}

We consume the bulb of the onion.
^{The onion is a vegetable rich in sugars that become more available when cooked, but it has a low glycemic index [GI 15]; in these cases, it is advisable to consider the glycemic load, which takes into account both the glycemic index and the portion consumed.}

Onions are among the vegetables that in case of hyperglycemia, prediabetes, and type 2 diabetes could [conditional] cause an increase in blood sugar levels, so they should be consumed in moderate amounts and their glycemic response should be monitored.

^{In the Accu-Check Dietometer, you find the CHO count per portion:
• 200 g portion of raw weight baked onions [cooked 150 g] → CHO 11.4;
• 250 g portion of raw weight baked onions [cooked 180 g] → CHO 14.2;
• 300 g portion of raw weight baked onions [cooked 220 g] → CHO 17.1.}