The quick sweet and sour onion sauce I would like to propose is a delicious and aromatic preparation, perfect for accompanying both cheeses (such as Grana, Pecorino, goat cheese, and Gorgonzola) and roasted or boiled meats and fish. We can use it to enrich buffets, create sandwiches, or delicious canapés for our aperitifs. Today I paired it with a turkey burger, lamb’s lettuce, and champignon mushrooms, a real delicacy. It takes very few ingredients to make this tasty sweet and sour sauce with red onions and it is immediately ready to use. It can be stored for a few days if some small precautions are taken. We can use all types of red onions, particularly those from Tropea.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: about 7 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz Red onions
- 2 tbsp Granulated sugar
- 1.35 tbsp Vinegar (red wine or apple cider)
- 1 tbsp Extra virgin olive oil
- 2 tbsp Water
- 1 tsp Fine salt
Preparation
Peel the onions and slice them very, very thinly.
In a non-stick pan, heat the oil and as soon as it is ready, add the onions. Sauté them over high heat for a minute (cooking on a small burner), stirring frequently, then add the salt and water. Cover, reduce the heat, and let the onions wilt completely, stirring occasionally (about 20 minutes)
After that, add the vinegar and sugar, stir again, and cook for another 10 minutes over low heat, or until the vinegar has completely evaporated. The onions should not fall apart completely but should still be very soft. Allow them to cool before serving with your dishes.
If the sweet and sour red onion sauce remains, store it in a sterilized airtight jar and keep it in the refrigerator for 2 or 3 days.
