It had been a while since I wanted this side dish, so when the other day I found them beautiful and fresh I could not resist. The sweet and sour onions with balsamic vinegar is a dish that my mother has always prepared at home, especially because my father and I are fond of it. In reality my mother uses normal vinegar, but I prefer balsamic vinegar 🙂
To prepare this recipe I used the borettane onions, the small ones white and slightly crushed. For convenience, and if you do not have much time, I suggest you buy the onions already peeled and ready to cook, they are usually found in the supermarket counter.
The borettana onion is rich in mineral salts and a fair amount of vitamin C. Very interesting to know that it contains natural antibiotics, diuretic substances and substances that protect the liver. It has antioxidant and anti-inflammatory properties. It also has properties that keep the bones healthy, and counteract the bacteria that cause damage to the teeth.
The sweet and sour onions are excellent both as an appetizer and side dish. If you do not have balsamic vinegar or do not like it, you can use white wine vinegar or apple vinegar.
- 700gr of borettane onions
- 50gr of brown sugar
- 50gr of balsamic vinegar
- First, peel the onions and wash them under running water.
- Put a pot on the stove with water and bring to a boil. Salt the water and blanch the onions for about 5 minutes.
- Drain the onions and dip them in a basin containing water with ice, in order to stop cooking and cool them. Drain and dry them with a cloth.
- Heat a little oil in a pan, add the onions and cook for 2-3 minutes.
- Add the brown sugar, mix well and cook for another 5 minutes.
- After 5 minutes pour the balsamic vinegar, stir and cook over medium heat for about 40 minutes turning from time to time.
- Season with a little salt, and if they dry too pour into the pan of hot water.