The compote of Tropea onions with Original Balsamic Vinegar is a recipe which is very easy to prepare; it is based on red Tropea onions whose flavor is enhanced by Balsamic Vinegar and honey. This compote is excellent to accompany different dishes including cheese, meat or fish.
- 1/2 kg of Tropea onions red
- 500 gr Sugar
- Traditional Balsamic Vinegar of Modena PGI
- 30 gr of Honey
Let’s begin by washing and cleaning the onions; after the washing, cut them into slices. Then take a saucepan, add the onions and Original Balsamic Vinegar; then leave to dry for 12 minutes on low heat, stirring frequently.
When the onions are dried, add the honey and the sugar; now let cook for about 45 minutes on a very low flame, continuing to steer often; the compote must stay soft and not tend to “caramelize”.
After 45 minutes check the cooking: pour a teaspoon of Tropea onions compote with Balsamic Vinegar on a slanted plate; the compote is ready if it doesn’t tend to drip but stays rather compact and homogeneous; if not, put it back to cook for a while.
Now take care of the sanitization of the jars: pour the Tropea onions compote with Balsamic Vinegar, taking care to leave 2-3 cm of space on the edge; then close the jars well. Once the compost is put into the jars, close and go to boil.
Finally, check that the vacuum has formed correctly: if you do not hear the “click clack” on the cap, it means that the vacuum has been done correctly. To conserve the compote, you must keep it in a cool and dry place and, when it is ready, place it in a small bowl and serve it with some good ripened cheese.