Caramelised Tropea onion

Cipolle di Tropea caramellate

Ingredients 6-8 persons

1 kilo of Tropea onions

80 grams of cane sugar

70 grams white granulated sugar

250 ml lukewarm water

Ordinary saucepan

🕐 15🔪 60-90 🍳 👩🏼🍳

1. Clean the onions (take off the dry skin and cut off the tips).

2. Cut the onion into rings or half rings.

3. Put them in an ordinary large saucepan, add cane sugar and the water.

4. Now put on the fire and stay there until the water is gently boiling. Make sure the sugar is well absorbed in the water.

5. Turn the heat down and let the mixture boil very gently. The water will now evaporate. It is a bit difficult to say when the onions are ready, but allow about an hour. If there is still too much water, leave them on longer. Be careful not to stir now and again, as you will interrupt the caramelisation process and break the onions.

6. When the water has evaporated, the onions have a nice sugar coating. And then they are ready.

7. Allow the onions to cool slightly and then put them in a jar or several smaller jars. Leave to cool in the fridge.

👉🏽 Tropea onion is really different from "regular" red onion. The shape is oblong and the color red-pink (see picture). The taste is delicate and a little sweet. Caramelized they are super tasty, but they also taste great in panzanella, for example. Then put 1 or 2 onions - when chopped - overnight in a container with red wine vinegar and lukewarm water. The onions should be submerged. After that, the stinging, sharpness is off the onion and they are delicious.

👉🏽 Caramelized onion is delicious as a dip to go with cheese. Combined with pecorino cheese from Tuscany, it is irresistible.