Cipolla Rossa Caramellata Vasi 200 g

To make this recipe, I use the largest onions, which I slice into very thin strips, and which I cook in a very large pan, with balsamic vinegar, extra virgin olive oil, and salt. I let them wilt, and halfway through cooking I add the sugar, letting it caramelize.

Agrichef Barbieri recommends: Excellent with aged cheeses, grilled meat, boiled meats, and wonderful with grilled fish skewers.