Greek onions
Cipolline alla greca
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 4 people
400 g of onions
2 tablespoons of extra virgin olive oil
3 tablespoons of malt
1 tablespoon wine vinegar
1 tablespoon of tomato sauce
salt and pepper
Wash and peel the onions and Blanch for a few minutes.
Heat the oil and cook the onions until they are soft and golden brown.
Sprinkle with malt, then pour the vinegar and mix well.
Add the tomato sauce, taking over high heat for 5 minutes, season with salt and pepper and then let it cool.
Thanks to Vera Ferraiuolo - veruccia.blogspot.com
