INGREDIENTS
1 kg of red cipolle;
45 ml (3 cups) of olive oil;
60 ml (¼ cup) of aceto balsamico;
50 g (3 cups) of canna zucchero;
Sale e pepe a room.

INGREDIENTS

1 kg of red cipolle;
45 ml (3 cups) of olive oil;
60 ml (¼ cup) of aceto balsamico;
50 g (3 cups) of canna zucchero;
Sale e pepe a room.

PREPARATION

1. Cut each onion in half lengthwise and remove the first outer layer.

1. Cut the onions into half rings and transfer them to a bowl.
2. In a heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and reduce the heat as low as possible.

1. Cook the onions, covered, for about 20 minutes, taking care to stir them often to prevent them from burning.

1. Season the onions with salt, sugar and pepper. Stir, cover and cook for another 20 minutes.
2. Pour the balsamic vinegar into a pot of onions and cook for 20 minutes, stirring often.

1. When all the liquid has evaporated and the onions become soft and gelatinous, they are ready.
2. Toast some slices of baguette and serve with caramelized onions.