The sweet and sour red onions are a simple and tasty dish. Serve as an appetizer, side dish, or add to other preparations. For the recipe, I chose red onions, but you can replace them with white or golden ones, or even better with sweet Tropea onions, which have a milder flavor. The onions are cooked in a pan, deglazed with white wine vinegar, and with the addition of sugar, they will become slightly caramelized and acquire the unique sweet and sour taste.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2-3 people
- Cooking methods: Stovetop
- Cuisine: Gastronomy
- Seasonality: All Seasons
Ingredients
- 12 oz red onions
- 2 tbsps granulated sugar
- 1/4 cup white wine vinegar
- to taste extra virgin olive oil
- to taste fine salt
Tools
- Food Scale
- Cutting Board
- Knife
- Bowl
- Colander
- Pan
- Lid
- Wooden Spoon
Steps
To prepare the sweet and sour red onions…
Take the red onions, peel them, and slice them not too thinly, about 1/4 inch thick.
Then soak the sliced onions in a bowl of cold water for 30 minutes.
After the soaking time, drain the onions well from the water and sauté them in a pan with extra virgin olive oil.
When they start to soften, deglaze the red onions with white wine vinegar, then add the sugar and fine salt.
Cook for about 10 minutes until the vinegar has evaporated, stirring occasionally with a wooden spoon. If they are still a bit hard, add a little water. They should be soft, dry, and slightly caramelized.
Storage
They keep in an airtight container for 7 days. You can freeze them once cooked and thaw at room temperature before serving.
Variations
To give a slightly darker and more aromatic color, you can replace the white wine vinegar with balsamic vinegar.
