Three Onion Unrecipes
Simple, no need for actual recipes. I use the wonderful Giarretana, Partanna or Paglina onions, but if you can’t find those use what you have. And dream of Sicilia.
Cipuddata, Cipollata: Sauté plenty of sliced onions with extra virgin, slowly, over low heat. When barely browned season with salt and pepper, add honey and vinegar, raise heat for a few minutes to combine flavors.
Baked onion steaks with Giarrentana onions
Baked Onion Steaks: Preheat oven to 350 F., 175 C. Peel onions, cut each in half and then into slices, around 1”, 3 cm thick. Place in a layer on a parchment paper lined baking sheet, season lightly with salt and pepper, drizzle with extra virgin, sprinkle with breadcrumbs or sesame seeds. Serve hot or at room temperature
Sweet and Sour Raw Onion: Slice onion thin, sprinkle with salt, add a spoonful or two of honey and a splash of wine or apple vinegar. Mix well and marinate for at least 30 minutes.
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