The sweet and sour onions with Traditional Balsamic Vinegar of Modena are a classic side dish perfect for all seasons.
I prepare them in summer when the Borettane onions are fresh and preserve them for the rest of the year in convenient jars with oil.
Sweet and sour onions are perfect for a family lunch or dinner with friends. On special occasions, such as during the holidays, you can also serve them alongside the classic Italian appetizer of assorted cold cuts and cheeses.
My advice is to use excellent vinegar; if you don’t like balsamic, you can use white or rosé vinegar, but make sure it’s of high quality. However, I believe that using traditional balsamic vinegar from Modena DOP adds an extra touch to the sweet and sour onions.
If you love preserving fruits and vegetables, I recommend some recipes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 83.57 (Kcal)
- Carbohydrates 12.88 (g) of which sugars 8.37 (g)
- Proteins 0.97 (g)
- Fat 3.50 (g) of which saturated 0.52 (g)of which unsaturated 0.03 (g)
- Fibers 1.45 (g)
- Sodium 99.63 (mg)
Indicative values for a portion of 100 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 for the Sweet and Sour Onions
- 12 oz onions (Borettane, already cleaned)
- 1 tbsp brown sugar
- 1 tbsp extra virgin olive oil
- 2 tbsps balsamic vinegar (Traditional of Modena DOP)
- to taste salt
Tools
- Jar
Preparation of Sweet and Sour Onions with Balsamic Vinegar
Pour the brown sugar and extra virgin olive oil into the non-stick pan. Turn on the heat.
Add the onions, season with salt, and cook over moderate heat. If necessary, you can add a couple of tablespoons of water.
As soon as the onions have softened and are cooked, which will take about 10 minutes, pour in the balsamic vinegar and let it flavor for just two minutes. Traditional balsamic vinegar should not be overcooked as it would lose all its aromas.
Pour the onions into glass jars, close the lid tightly, and let them cool. Store in the refrigerator.
The sweet and sour onions with balsamic vinegar can also be enjoyed immediately as a tasty side dish to roasts and boiled meats, or chopped into pieces to make salads even tastier.
Just for you, there’s a splendid gift, using the code ACETO20, you can purchase the Traditional Balsamic Vinegar of Modena DOP at a very advantageous discount.
