Red onions from Tropea (IGP) are a variety of onion that grows mainly in Calabria, on the terraces of Monte Poro, in Ricadi and along the coast to Nicotera beyond the plain of Lamezia Terme. The subtly sweet taste of this kind of onion essentially depends on the particular microclimate and sandy soils that characterize its growing area. Red Tropea onions can be eaten in countless ways: cooked or raw; in salads, sandwiches or other dishes. In the caramelized version, they can be served as an excellent appetizer or as an accompaniment to stewed meat. Though they’re easy to prepare, caramelized red Tropea onions always have that undeniable “wow” factor. And everyone loves them – even those of us who usually say we don't like onions because of the intense taste. In this recipe, the addition of sugar intensifies the flavor of the onion, making it sweeter and more a little more delicate. Renowned chef Davide Oldani has made caramelized Tropea onions a cult dish of his Pop cuisine. Ready to find out how to make them? Let’s do it!
The recipe for caramelized red Tropea onions
Ingredients
:
2 red Tropea onions
3 oz. butter
4 ½ oz. brown sugar
Method:
Steam the peeled and sliced red Tropea onions for 20 minutes.
Melt the sugar with the butter in a saucepan for five minutes, then remove it from the heat and let rest for ten minutes.
Remove the whey that has formed from the butter and put some of the crystallized sugar into a mold with a diameter of about 10 cm.
Place half the cooked onion in each mold (on the side where you’ve cut it).
Bake at 350° F for 15 minutes.
Remove the molds from the oven and turn them upside down, dropping the onions gently onto a plate (to prevent them from breaking).
Serve immediately.