Caramelized Onions with Malvasia

With this recipe, I want to take you back many years: I was a little girl, and my grandmother Maria, who was from Panarea, used to prepare caramelized onions with Malvasia.
This condiment was then added to various fish or meat dishes.
As I was saying, it’s a memory… in its aromas, in its colors, from the scent of Malvasia to the warmth of vincotto, the aroma of wild fennel, the saltiness of olives and capers, to the crunchiness of almonds. A triumph of flavors and colors.

Recipes thought for you:

Difficulty: Very easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian Regional
Region: Sicily
Seasonality: All seasons

435.27 Kcal

calories per serving

Info Close

Energy 435.27 (Kcal)
Carbohydrates 33.48 (g) of which sugars 15.40 (g)
Proteins 5.15 (g)
Fat 21.57 (g) of which saturated 2.56 (g)of which unsaturated 6.60 (g)
Fibers 4.38 (g)
Sodium 441.22 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 lb Tropea red onion
2 tablespoons extra virgin olive oil
Half teaspoon salt
1 cup sweet white wine (Malvasia)
3 tablespoons raisins (soaked in the same Malvasia)
3.5 oz green olives in brine
1 tablespoon salted capers (desalted)
2 tablespoons vincotto
to taste wild fennel
2.1 oz almonds (for decoration)

Caramelized Onions with Malvasia

Tools

What we need to make

1 Pan
1 Knife
1 Cutting board
1 Blender

Steps

Let’s go to the kitchen

I peeled and sliced the Tropea onions into slices about 1/8 inch thick.
Placed them in a pan with just 2 tablespoons of extra virgin olive oil and a dash of salt, so that the salt would help release the necessary vegetable liquids for cooking.
The first phase of cooking was done at very high heat with a lid on, but I uncovered them occasionally and tossed them.
Then about halfway through cooking (around 15 minutes), I added 1 cup of Malvasia, raisins previously soaked in the same Malvasia, 1 tablespoon of desalted capers, and whole green olives in brine.
I continued cooking for another 10 minutes and then… added a few tablespoons of wild fennel oil, which was nothing more than blended wild fennel with oil.
I cooked them until they were softened.
Once cooked, I put them in the fridge because they taste better cold.
Here they are ready: Caramelized Onions with Malvasia.