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Caramelized Onions with Aceto Balsamico di Modena IGP
A gourmet side dish that perfectly balances sweetness and acidity. These Borettane onions are slowly caramelized with Aceto Balsamico di Modena IGP Aged Monari Federzoni and sugar, creating a glossy, flavorful glaze. Simmered in vegetable broth for tenderness, they make the perfect accompaniment to meats, cheeses, or as a refined appetizer. A simple yet elegant dish!
ingredients
| 500 g of peeled Borettane onions |
| 50 g granulated sugar |
| 100 ml Aceto Balsamico di Modena IGP Aged Monari Federzoni |
| 150 ml hot vegetable broth |
| 2 tablespoons olive oil |
| 1 knob of butter (20 g) |
| Salt |
| Pepper |
what you will need
Aged
directions
Wash the onions, drain them, and pat them dry with a kitchen towel. In a saucepan, heat the olive oil with the butter and add the Borettane onions. Allow them to brown for a few minutes, stirring them often, then cover with vegetable broth. Season with salt and pepper, and bring to a boil.
After a few minutes, add the Aceto Balsamico di Modena IGP Aged Monari Federzoni and the granulated sugar, stirring until the sugar has completely dissolved. Continue cooking, uncovered, stirring frequently, until the onions are tender and the sauce has reduced significantly.
Serve the caramelized onions warm, drizzling them with the reduced sauce.
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