Sweet-and-sour red onions. Any onion will do, but if we use Tropea or spring red onions the flavor is even more appetizing. Excellent to serve with meat salads and an elegant boiled meat course. Delicate with grilled meat, they help to “cut the fat.”
Red, sweet and tangy. They taste like spring and add color to the plate. Together with a mixed salad of wild greens they make a good match.
A summer appetizer that, if kept chilled in the refrigerator, can be enjoyed with meat pâtés and crostini, with tuna and olives, or with anchovies and capers.
In short, an appetizer that transforms nicely with pleasant pairings.
All varieties of onions can be used. I used a Dolcetto wine and let it reduce a little first; adding the herbs and spices together with the whole onions also gives the kitchen a lovely aroma.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Onions and wine… Then come the aromatics that create a little magic. Onions were a symbol of eternity for the Egyptians because of their layered shape and properties; if we add spices and bay leaf it balances the acidity and the bay leaf masks the sulfurous smell of the onion. They are also digestive for this combination, and eaten warm they can help soothe a cough. I chose Dolcetto because its acidity and slightly almond aroma offer a good contrast and it lightens with the sweetness of the onion.
- 6 onions
- 4 1/4 cups Dolcetto wine
- 3 whole cloves
- 3 leaves bay leaves
- to taste juniper berries (About ten berries)
- 1/2 cup granulated sugar (about 3.5 oz)
- 6 3/4 tbsp red wine vinegar (about 3.4 fl oz)
Tools
A stainless pot, a small knife to clean the onions; and I’ll share a few little tips so you don’t “cry”: if you chill the onions in the refrigerator first, the reaction slows down and fewer volatile gases are released. Use a knife with a wet blade and fewer gases will be released, or dip the onions in water while you cut them.
The tools I use can be found in my buying guide.
- Pirofile
- Tovaglie
Steps
An appetizer that almost makes itself!
Place the wine and vinegar in a pot, add the aromatics, spices, sugar and finally the peeled onions, leaving them whole. Over low heat bring to a simmer and cook.
When the onions are cooked, reduce the wine and strain the liquid.
Pour the liquid over the onions and let cool if using in a salad, or serve warm with a boiled meat dish.
A few extra tips
Because of the wine and vinegar, they keep for a few days in the refrigerator. Fresh, light and flavorful. Great for appetizers, aperitifs, crostini. You can also use pearl onions or shallots.
