Cipolle Borettane

Note :

1. I was not in Boretto (province of Reggio-Emilia) and couldn’t find the original Borettane onions anywhere, then I decided to just take our onions out. I chose the so-called “Onion Sauce”. they are not as aromatic as the borettanes but similar. Borettans are milder in taste and more aromatic.

Preparations:

1. Peel the onions until they are perfectly white. Rinse lemon with hot water, rub dry. Peel off the peel with a vegetable peeler and squeeze out. Wash 5-6 sprigs of lemon thyme (they had only a few leaves), shake dry, wipe off the leaves. Roughly chop the chilli.

Step 1 :

1. Caramelize the sugar in a large saucepan over medium heat until lightly. Add the onions and fry them. Deglaze with balsamic vinegar, red wine, lemon juice and a little red wine vinegar. Add sea salt and simmer until the caramel has dissolved.

Step 2 :

1. Add the herbs, spices and lemon zest and simmer for about 10 minutes. In the meantime, sterilize 2 jars of 500 ml each. Remove the onions and divide them into the still hot glasses. Bring the brew to the boil again and pour over it. Screw the lid on, let it cool down. When they have cooled down completely, store them in a cool and dark place (preferably in the cellar) I haven’t got them older than 1 month, so I can’t make any statements about the shelf life.
2. As antipasti, cold platter, raclette, with salads, grilled meat, etc ……. or just like that. Let your imagination run wild!