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Cipolle Borettane with Small Giants (Cipolle Stoccarda Gigante)

5 from 5 votes
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 132 kcal

Ingredients
 

  • 1,2 kg Peeled small onions
  • 200 ml Dry red wine
  • 300 ml Balsamic vinegar
  • 3 Pc. Bay leaf
  • 3 Pc. Cloves
  • 100 g Raisins
  • 1 Pc. Ginger (walnut size)
  • 2 Pc. Chilli pepper
  • 5 El Sugar
  • 4 tsp Honey
  • 2 tsp Sea salt
  • 1 Pc. Lemon organic (juice and zest)
  • 10 Branches Lemon thyme
  • 1 tbsp Tomato paste

Instructions
 

  • Caramelize the sugar in a large, wide saucepan until light brown. Fry the peeled small onions in one piece. Instead of the original Borrettane onions from Emilia Romagna, I used onions of the Stuttgart Giant variety. Incidentally, a variety that is rarely on the market, as it cannot be processed by machine. Unless you grow them yourself. But because of the dry weather, that turned out to be dwarfs. That made them the right size for the recipe.
  • When the onions have taken on a nice color and look browned, add the wine first and then add the balsamic vinegar after it has boiled. The onions must be completely covered with liquid. Now add the spices and simmer for 30 - 40 minutes, depending on the size of the onion. The onions shouldn't get too soft, they should still have bite.
  • Pour rinsed twist-off jars that are not too large while still hot and close immediately. The lid is then drawn in when the mass cools down inside. I do not think it is advisable to boil down additionally. The onions would be completely overcooked and even if the glass shouldn't close, the vinegar and sugar will always be preserved. The onions can be kept for 3 months. For me, however, they haven't gotten that old at all.

Nutrition

Serving: 100gCalories: 132kcalCarbohydrates: 31.4gProtein: 0.7gFat: 0.1g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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