John Myers
Ingredients for 4 servings:
- 500 g onion(s), red, small
- 5 leaves of sage, fresh
- 2 tbsp olive oil
- 2 tsp honey
- 100 ml balsamic vinegar
- 50 ml red wine
- e.g. Peperoncini
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Balsamic onions
Peel the onion, halve it, and then quarter it. If you only have large red onions, simply chop them into bite-sized pieces, but don’t chop them too small, as they will overcook. Sauté the onions in olive oil with the sage for 1-2 minutes. Deglaze with balsamic vinegar and red wine. Add the honey and let everything simmer for 5 minutes. Finally, season with salt, pepper, and, if desired, peperoncini (I like spicy food myself, but I’m very careful with the heat in this dish). After cooking, transfer the onions to another container and let them sit for at least 4 hours (24 hours is best, as the flavor develops gradually). Immediately after cooking, the onions are still pretty tasteless. I like to serve this on arugula and sprinkle Parmesan cheese on top. Serve with white bread, and the Italian appetizer is perfect. Otherwise, you can also eat this as a side dish with steaks—but the sky’s the limit.
Facebook Comments