Sweetandsour Onions

Specialty of northern Italy, in particular Piedmont and Lombardy. The best onions are golden in color and the smaller the better. They are the perfect side dish for boiled meats and roasts.


  • 500 g of peeled small onions
  • 30g of butter
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons (30 ml) dry white wine
  • 2 tablespoons of vinegar
  • a heaping tablespoon (25 g) of sugar


  1. Put butter, oil and sugar in a saucepan on low heat and stir until the sugar starts to turn golden
  2. Add the onions, wine and vinegar and cook with the lid keeping the heat low, stirring occasionally, until the onions are translucent and brown
  3. It should take about 50 minutes: if necessary, add two or three tablespoons of boiling water
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