Borettane onions in sweet and sour sauce with balsamic vinegar and caramelized brown sugar in a pan, an Italian traditional side dish hard to resist. The borettana onion is small and round, with golden skin. Typical of Emilia Romagna, it has a sweet and delicate flavor, much appreciated in cooking as it is more digestible than other varieties of onions due to their less pungent flavor. Ideal to pair with appetizers of cheese and cured meats or side dishes of meat. The borettane onions with balsamic vinegar is a perfect match, as the delicacy of the onions pairs perfectly with the sweet and sour flavor of the vinegar, making them a delight for the palate. Have you ever tried tasting them?
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 152.18 (Kcal)
- Carbohydrates 15.03 (g) of which sugars 8.55 (g)
- Proteins 1.40 (g)
- Fat 10.13 (g) of which saturated 1.43 (g)of which unsaturated 8.39 (g)
- Fibers 2.13 (g)
- Sodium 686.62 (mg)
Indicative values for a portion of 193 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
- 1.1 lbs borettane onions
- 4 tbsps olive oil
- 1 tbsp brown sugar
- 2 tbsps balsamic vinegar
- 1 cup water (hot)
- to taste salt
Tools: borettane onions
- 1 Frying Pan
- 1 Ladle
Borettane Onions Recipe
Peel the borettane onions, wash them, and let them dry (to speed up preparation, you can also buy them already cleaned).
In a pan, heat the oil and add the onions, add a heaping tablespoon of brown sugar and allow to color over high heat.
After 5 minutes, deglaze with 2 tablespoons of balsamic vinegar and add 1 cup of hot water, then salt.
Continue cooking, stirring occasionally with a ladle, until the liquid reduces and the onions are soft and caramelized (the cooking time depends on the size of the onions).
A simple and delicious recipe, borettane onions with balsamic vinegar are a perfect way to bring a bit of tradition and Italian flavor to the table. Ideal paired with meat dishes, such as roasts or grills, or with aged cheeses.
Storage and Tips
Storage: borettane onions can be stored in the fridge for 1-2 days in an airtight container. Before enjoying them again, I recommend reheating them in a pan or microwave.
Tips: you can substitute balsamic vinegar with wine vinegar or apple cider vinegar. It is preferable to use brown sugar but in its absence, granulated sugar can be used. If you wish, you can flavor with thyme.
