Giarratana onions are a very good sweet onion variety. I tried them once in Sicily and was impressed by their delicious taste. I finally found a nursery that sells the seedlings, and I planted them. They can weigh over 2 pounds. I made sweet and sour baked Giarratana onions, a really tasty side dish perfect for accompanying both meat and fish main courses, but also great on their own as I did. They are also ideal for appetizers. These onions have excellent diuretic properties, are rich in calcium and vitamins A, C, and E, and have antimicrobial, antispasmodic, and anti-cholesterol properties.
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 3People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sweet and Sour Baked Giarratana Onions
- 3 Giarratana onions
- 3 tablespoons vinegar
- 2 teaspoons sugar
- 70 ml water
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Non-stick baking tray
- 1 Small bowl
Preparation of Sweet and Sour Baked Giarratana Onions
Let’s see how to prepare Giarratana onions.
First, peel the onions and remove the root and top stem, wash them well, and cut them in half. Place them in a high-sided baking tray with a drizzle of oil, cut side up, and salt. In a small bowl, prepare the sweet and sour emulsion by mixing water, sugar, and vinegar. Mix well with a fork or a hand whisk, whisk vigorously, and sprinkle the onions with the emulsion. Place in a preheated oven and bake at 350°F for about 30 minutes, occasionally spooning the liquid over the onions as they should not be turned, or they will break. Cooking time may vary from oven to oven, but they should be soft yet firm. Once cooked, let them rest for 5 minutes, pouring a little more liquid over the onions, then serve.
Notes
If there are leftover onions, you can store them in the refrigerator in a closed container for a couple of days. Just warm them for a few minutes to enjoy them.
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