Caramelized Tropea onions

The red onion from Tropea PGI is certainly the main product, known throughout the world, of our region; increasingly appreciated and used in Italian and foreign cuisine, in recent years the Calabrian agrarian-food sector has recorded the production of 21 thousand tons certified PGI. The particular consistency, the unmistakable ruby red colour and the sweet and light taste make the red onion of Tropea a real delight for every palate.

After having presented you with several recipes - if you haven't already done so, we invite you to try the Tropea onion gratin or the mouth-watering recipe of stroncatura pasta with guanciale - we present you with a very quick recipe, excellent to accompany cheese or meat, or even just to eat on good toasted Cuti bread: caramelized Tropea onions.

Caramelized Tropea onions: ingredients for 6 people

  • 1kg of red Tropea onions
  • 80g of brown sugar
  • 70g of caster sugar
  • 250ml of water

How to make the caramelized Tropea onions

Peel our Tropea onions, then, using a smooth-bladed knife, slice the bulb into not too thin slices.

Place the sliced onions in a pan and sprinkle them with the two types of sugar (caster and brown sugar), then mix well so that the onions absorb it evenly, then add the water.

We cook over a low flame, stirring gently so that the onions do not peel too much. The most important step is to use a kitchen thermometer and constantly check the cooking temperature, which should reach 108° Celsius.

The onions are cooked to perfection when the cooking liquid has completely evaporated. You can now use the caramelized onions to season your dishes or eat them on croutons or toast, and you can store them in an airtight container in the fridge for up to 3-4 days.