Caramelized Tropea onions, with honey and Moscato wine, a delicious little recipe for a very versatile preparation, as it can accompany both appetizers and main dishes as a side, whether it’s meat or fish.
Here in Calabria, it is commonly used, and there are many variations, even prepared as onion jam, to preserve in a jar, but in that case, we also need to use sugar, just like for jams, and it is reduced to a cream by blending everything at the end of cooking. I, who have red Tropea onions available all year round, prefer to prepare caramelized onions whenever I feel like it, so I use little sugar, or none at all, in fact, this time I prepared them with wildflower honey and Moscato white wine, without other spices or aromas, to taste the good and sweet flavor given by these 2 fabulous ingredients. As I had already anticipated, we use caramelized onions a lot, they are perfect to accompany fish and meat dishes, tuna or swordfish but also for accompanying our cheese and cured meat boards, indeed they are excellent with a good Calabrian pecorino. So let’s see how to prepare them and now that Christmas is coming, try them again for your holiday menus, you’ll see how delicious they are. Find here the Christmas recipes.
You can find this recipe in the collection of recipes with red Tropea onion.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: for 4-6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing caramelized Tropea onions
- 2 red Tropea onions
- 1/2 cup Moscato wine
- 2 teaspoons wildflower honey
- to taste olive oil
- to taste salt
Tools for preparing caramelized Tropea onions with honey and Moscato wine
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Teaspoon
- 1 Ladle
Steps for preparing caramelized red onions
Clean the onions, cut them in half and slice, they don’t need to be too thin, but they can be sliced or chopped fine as preferred depending on whether you want the caramelized onions to be like jam or, on the contrary, thicker as in the photo.
Put a drizzle of olive oil in the pan, heat slightly and add the onions, salt and cover, let cook over low heat, stirring occasionally, until they are soft.
At this point also add the Moscato wine, and continue cooking until the onions are well cooked and transparent.
Only at the end of cooking, add the honey, increase the heat, let it dry well, now our caramelized onions are ready, excellent with a slice of tuna or swordfish or with a pork steak, or also to accompany all our good cheeses and therefore the appetizers.
