The light sweet and sour Tropea red onions, which I propose in this recipe in a very digestible version, are an excellent side dish for meat or fish.
Using Tropea onions, especially fresh ones, you will get a soft and delicate onion dish that literally melts in your mouth.
However, it is clearly possible to use whichever onions you prefer, white, copper, fresh, or dry. In this case, make sure to adjust the cooking time to suit each type, otherwise, the proposed procedure does not change.
Ideal to prepare for barbecues or perhaps for a picnic, and, considering they taste even better the next day, you can profitably make them in advance.
Delicious sandwiches filled with grilled meat, sausage, and sweet and sour onions.
A dish that our grandmothers also used to prepare, which, alongside more classic pairings, lends itself to many new interpretations.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Energy 102.93 (Kcal)
- Carbohydrates 15.07 (g) of which sugars 9.11 (g)
- Proteins 1.28 (g)
- Fat 4.78 (g) of which saturated 0.72 (g)of which unsaturated 0.04 (g)
- Fibers 1.98 (g)
- Sodium 134.93 (mg)
Indicative values for a portion of 60 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
- 1.5 lbs onions (fresh Tropea)
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 oz red wine vinegar
- to taste fine salt
- 3 tablespoons extra virgin olive oil
Tools
- Large Nonstick Pan
- Cutting Board
- Kitchen Knife for Vegetables
Preparation
To prepare the light sweet and sour Tropea red onions, on a cutting board slice the onions into not very thin rings.
Transfer the onions to a large pan, turn on the heat to low, and add 1/2 cup (120 ml) of water.
Salt when it reaches a boil. Cover with a lid leaving a vent and continue cooking on low heat.
Stir occasionally with a wooden spoon.
Cook for about 20 minutes.
When they are well dry and cooked, but not mushy, also add the extra virgin olive oil.
Let it brown over medium heat until the oil starts to smell cooked and the onions begin to turn golden, which will take a few minutes.
At this point, add the sugar and stir.
Finally, pour the vinegar over the onions and gently stir, let it evaporate, then turn off the heat.
The fresh sweet and sour Tropea red onions are ready.
Serve cold after they have rested and the flavor is well-defined.
They taste better the next day.
Storage
In the fridge well sealed in an airtight container or covered with plastic wrap, for about 3 days.
In the fridge well sealed in an airtight container or covered with plastic wrap, for about 3 days.
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