Borettane onions with vinegar a simple and tasty side dish, perfect for accompanying any meat or fish main course. We can also serve them during an aperitif with friends or for a party buffet.
The borettane onions, with their typical white and flattened bulb, also known as flat onions from Como or Rovato, take the name from Boretto, a town in the province of Reggio Emilia.
A quick and easy recipe, we can enjoy the onions either warm or at room temperature; we can also prepare them well in advance and consume them even the next day.
But now come to the kitchen, and I’ll show you how to prepare Borettane onions with vinegar in no time.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1.1 lbs borettane onions
- 2/3 cup water
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar (or white vinegar)
- to taste salt
Tools
- 1 Pan
- 1 Knife
Steps
Let’s start preparing the
Let’s start preparing the onions with vinegar; peel the onions and wash them in fresh water.
Pour the extra virgin olive oil into a pan and add the small onions. Turn on the heat and brown for a couple of minutes over high heat.
Add the water and the tablespoon of apple cider vinegar, salt, and cover with the lid.
Cook on low heat, covered, for 20 minutes, stirring occasionally.
Remove the lid and cook for another 10 minutes.
The cooking time depends greatly on the size of the onions; if necessary, extend the cooking time by 5-10 minutes.
Here are our borettane onions with vinegar ready to be served.
And enjoy your meal!!
Marge’s Tips
We can store our borettane onions with vinegar in the refrigerator for a couple of days, well sealed in a jar or airtight container
We can store our borettane onions with vinegar in the refrigerator for a couple of days, well sealed in a jar or airtight container
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