Small Tropea red onions in sweet and sour sauce with Peperoncino oil




Red onions (Tropea variety) – the smallest ones you can find, sugar, salt, white wine vinegar, water, mint leaves (to taste), peperoncino oil


Peel and wash the onions, place them  in a pan with a glass of water and two level soup spoons of sugar. When the sugar has dissolved add 50 ml (2 fl.oz) of vinegar diluted with 50 ml (2 fl.oz) water and a pinch of salt. Cook over a low heat for about one hour. In a serving dish add a drizzle of Peperoncino oil and a few mint leaves. 


Recipe by Matalone Anna