Tropea onions with Balsamic Vinegar of Modena is a recipe you can’t live without. It is very easy to prepare but it will surprise your guests. Are you curious to know how to cook Tropea onions with Balsamic Vinegar?
Let’s start with the ingredients!
Tropea red onions (about 6-7 onions) 500 g, Sugar 250 g, original Balsamic Vinegar of Modena IGP, Honey 20 g
To prepare the mixture of Tropea onions with the original Balsamic Vinegar of Modena start from cleaning the onions: wash and slice the onions. Take a saucepan, add the onions and balsamic vinegar, then let it dry for 10 minutes in a low heat, stirring frequently.
When the onions are dry, add honey and sugar and cook for about 45 minutes at very low heat, stirring frequently; check that the mixture remains soft and does not tend to “caramel”. After the time has passed, check the saucepan test: pour a teaspoon of Tropea onions into the original balsamic on an inclined plate, it will be ready if it does not trickle but will remain quite compact and homogeneous, otherwise cook it not for long.
Now take care of the sterilization of the jars and pour the Tropea onions into balsamic vinegar, making sure to leave 2-3 cm of space on the board, then close the jars well. If you use hermetically sealed jars, vacuum is not necessary. If, instead, you use jars with a removable cover you will have to create the vacuum.
Once the mixture is put in the jars, close and then boil for another 30 minutes, then check that the vacuum is properly formed: if you press the cap you DO NOT hear the “click clack”, which means the vacuum has been done correctly. Once ready, make the mixture of Tropea onions to the original Balsamic Vinegar of Modena, store it in a cool, dry place and, when serving, place it in a bowl and accompany it to seasoned cheese.