Sweet and sour raspberry balsamic vinegar onions, with cinnamon and Marjoram. I am Sicilian and then I love whatever pot is bittersweet and crazy about these onions, crispy and dipped in a sweet syrup and spiced. I prepare them with a raspberry balsamic vinegar, already very sweet, because I love the taste of caramel that is able to give the dish, but you can prepare quietly with a normal red wine vinegar or even just with wine. At the plate I also add cinnamon because I exalt the most of the sweetness of the onion Borettana.
I served in sweet and sour onions in mini portion, as finger food for a drink with friends (one of them vegan) and have had an unhoped-for success. In Sicily, though, onions and sour are considered a perfect contour for a roast. It is inevitable in the traditional basket of rustic appetizers with pickles, pickle, vegetables in every way, fries and of course meats and cheeses.
And if you came here looking for just a recipe without animal ingredients, Also do not forget to peek through all my VEGAN RECIPES. If you love, as we all Sicilians, sweet and sour taste, have a look at all my RECIPES SOUR: vegetables, fish and meat in sweet and sour give the best of themselves. Have a good day.
1 pound of onions
5 tablespoons extra virgin olive oil
salt to taste
2 tablespoons granulated sugar
70 milliliters of raspberry balsamic vinegar or wine
a teaspoon of cinnamon
a sprig of Marjoram
Clean the onions, remove the peel and wash with care (or buy those already clean).
Put the onions in a pan (large enough to contain them all in a single layer) with the extra virgin olive oil and sauté over medium heat for 10 minutes, turning them occasionally so they get a nice golden color. Dissolve the sugar in vinegar and pour it over the onions by raising the heat, then add a glass of warm water (about 100 ml).
Season with salt, combine the cinnamon and the Marjoram and cook on medium heat for 20 minutes, Turning onions occasionally, until very thick syrup has formed, similar to a glaze.
Arrange the sweet and sour onions in a serving dish or single-portion cups, glassandole thoroughly with the sauce and garnish with a few leaves of Marjoram. Remember that sweet and sour onions, like all the dishes sweet and sour, They can taste cold or, at best, lukewarm. Bon appétit!