Borettane Onions have Emilian origins that have spread over time. They are very sweet and crunchy. They are served grilled as a side dish for flavorful dishes or in a sweet and sour sauce, as in this recipe. Just a few simple ingredients and in half an hour the Sweet and Sour Borettane Onions are ready.
Also read
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: Summer, Fall
- Energy 176.00 (Kcal)
- Carbohydrates 31.90 (g) of which sugars 22.36 (g)
- Proteins 2.07 (g)
- Fat 4.84 (g) of which saturated 0.74 (g)of which unsaturated 0.05 (g)
- Fibers 2.98 (g)
- Sodium 597.37 (mg)
Indicative values for a portion of 200 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
- 12 Borettane onions
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tbsp sugar
- 2 tsp extra virgin olive oil
- 1/2 tsp fine salt
Tools
- Kitchen Scale
- Pan
Steps
Wash the onions, removing the skins. Sauté them in a pan with the oil, pour the balsamic vinegar, stir, and add the warm water with the sugar.
Add salt and let cook for 30 minutes on low heat, stirring occasionally and checking that they don’t dry out too much. Serve the Sweet and Sour Borettane Onions as a side dish with roast or fish.
