Sweet and sour onions: the recipe for a side dish with incomparable taste

the sweet and sour onions I am a side simple and tasty, perfect to accompany any main dish of meat or fish. You can also serve them as an aperitif with friends or for a festive buffet. In our recipe we used the borettane onions, with the typical flattened white bulb: once soaked in cold water, to make them even more digestible, they are cooked in a saucepan with butter, shallot and sugar, then mixed with white wine vinegar : the result is a dish with a pleasant contrast of flavors, ideal for all occasions and combinations.

Quick and easy to prepare, this preparation can be enjoyed lukewarm or at room temperature; you can also prepare it with well in advance and also consume it the next day: rest will further intensify the flavors and aromas. Versatile and flavorful, sweet and sour onions can also be added to an egg omelet or used to fill a nice sandwich or burger.

Also known as Como or Rovato flat onions, borettane takes its name from Boretto, a municipality in the province of Reggio Emilia, where they have been cultivated since 1400 (today, however, most of the production takes place in the Parma region). Their sweet and delicate flavor makes them perfect forbittersweet, but also to store in oil or vinegar.

You can also make them with another type of onion, like red, gold or classic white; you can replace the sugar with good quality wildflower honey and butter with extra virgin olive oil. Flavor your onions by adding bay leaves, black pepper, cloves, sprigs of rosemary, fresh chili and, for the more daring, even a few fresh ginger, peeled and grated. Find out how to achieve them by following the step-by-step instructions and tips.

How to prepare sweet and sour onions

Peel the onions and soak them in cold water for at least half an hour (1).

Transfer the butter to the saucepan (2).

Add the peeled and minced shallot (3).

Gently brown it (4).

At this point, add the granulated sugar (5).

Let melt slowly with the stir-fry (6).

Add the onions, well drained and dried, (7) then mix well.

Pour in the vinegar (8).

Cook the onions for about 20 minutes, over medium-low heat (9).

Once cooked, turn off (10) and let them cool.

Transfer them to a serving dish and serve (11).

storage

Sweet and sour onions can be stored in the refrigerator, in a special airtight container, to 2-3 days. Freezing is not recommended.