Classic Italian Sweet and Sour Red Onions
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Classic Italian Sweet and Sour Red Onions
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Sweet and sour red onions, especially those from Tropea in the Calabria region, are a true Italian classic. While Tropea onions are renowned for their flavor, you can easily use any red onions if you don’t have access to them.This dish is incredibly versatile and pairs beautifully with bread, bruschetta, cold cuts, cheeses, or as a filling for focaccia, piadina, and even pizza. Whether served as an appetizer, alongside a main course, or as part of an aperitif, these caramelized onions are a hit!
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Ingredients
- 500 g Red Onions - 1.1 pound
- 50 ml white wine vinegar - 3 ⅓ tablespoons
- 50 g granulated sugar - ¼ cup
- salt - a pinch
- 4 tablespoons olive oil - extra virgin
Instructions
- Remove the outer skin and cut off the tough ends. Once the onions are cleaned, place them on a cutting board and use a sharp knife to slice them.
- Place the onion slices in a bowl filled with cold water. Let them soak for a few minutes. This step is optional, but it helps to make the onions more digestible and gives them a milder flavor. If you prefer a stronger onion taste, you can skip this step.
- Pour about 4 tablespoons of extra virgin olive oil into a large frying pan. Heat the oil over medium-high heat until it’s hot, but not smoking. Once the oil is ready, add the onion slices to the pan.
- Sauté the onions over high heat, stirring occasionally to ensure they cook evenly. At this stage, avoid adding salt; you’ll add it later. The high heat will help caramelize the onions slightly, giving them a rich flavor. After about 3-4 minutes, add a pinch of fine salt to the onions and continue cooking.
- Now it’s time to add the sweet and sour elements to the dish. Sprinkle the sugar over the onions and stir well to coat them evenly. Let the onions cook for about 2 more minutes, allowing the sugar to start dissolving. Then, pour in the vinegar, and stir again to combine everything.
- Continue to cook the onions, stirring frequently, until the sugar is completely dissolved and the vinegar has evaporated. This process should take about 5 minutes. You’ll know the onions are ready when they’re tender and coated in a glossy, sweet, and tangy sauce.
- At this point, taste the onions to check the balance of sweet and sour flavors. Depending on the sweetness of your onions and the acidity of your vinegar, you may want to adjust the amount of sugar to suit your personal taste. If you find the onions are too sour, add a little more sugar, and if they’re too sweet, you can add a splash more vinegar. Buon appetito!
Nutrition Information
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Serving
100g
Calories
224kcal
(11%)
Carbohydrates
24g
(8%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Sodium
6mg
(0%)
Potassium
188mg
(5%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
3IU
(0%)
Vitamin C
9mg
(10%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 224kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 6mg | 0% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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