Borettana Onions in sweet n’ sour dressing

Just a few, simple ingredients in this tradition recipe, which brings out the natural sweet flavour of Borettana Onions of Emilia

  • Gluten freesi
  • Vegan
  • Portatacontorno
  • DifficoltàSemplice
  • Tempo45 minutes
  • Persone6
  • Gluten freesi
  • Vegan
  • Coursecontorno
  • Level of difficultySemplice
  • Preparation time45 minutes
  • Serving6
Cipolline borettane in agrodolce

Ingredients for 3 jars of 500 g

  • 1.3 Kg of Borettana Onions of Emilia
  • 1 litre of wine vinegar
  • 250 g of cane sugar
  • 2 cloves
  • 5 bay leaves
  • extra virgin olive oil
  • peppercorns
  • salt

How to prepare

The recipe for Borettana Onion in sweet n’ sour dressing requires just a few ingredients and simple procedures to bring out the delicate flavour of this prized onion variety. They are superb as a side dish and perfect served with an aperitif, or to accompany a traditional starter of cold cured meats and cheese: here is how it is prepared.

First dip the Borettana Onions in boiling, slightly salted water for one minute, then drain and remove the outer skins. In a large pan, bring 2 and a half litres of water to the boil with the vinegar, sugar, cloves and one tablespoon of peppercorns. Add the skinned onions, cook for ten minutes, and leave to cool in the cooking liquid all night.

Drain the onions and leave to dry on a clean cotton cloth. Arrange the onions in pre-sterilised jars, alternating with a few peppercorns; place one bay leaf in each jar and cover with oil, adding the oil slowly to avoid the formation of air bubbles, and ensuring oil covers the ingredients by around 2 cm. Close with the lids and leave to rest overnight. The following day, add oil if necessary. Store the jars in a cool place away from sources of heat for at least one month before consumption.

Recipe by Daniela Tornato, blogger of Smile, Beauty and More