This is the time for large white onions, the market stalls on Via Trionfale are full of them and I enjoy their scents and imagining new recipes. Of course, it always seems that the red onion from Tropea is the only one that deserves to be enjoyed in every recipe, but that's not the case.
There are so many varieties of onions, I know at least twenty and I would never dream of using just one!
The white onion is the one with the strongest flavor and for this reason it is ideal for a versatile dish that can be eaten in different circumstances. It's good for a slightly unusual aperitif but it's also perfect as a side dish or for a grilled second course.
The chicken with onions is also excellent, it is first marinated for a long time with the herbs of the garden and then with a little whiskey that macerates the fats, but that's another story and I'll do it next time.
The white onion is perfect for cooking because it remains sweet and crunchy and today I want to make it whole.
Recipe for the aperitif with white onion
First, we blanch it in water and salt for 3-5 minutes (depending on the size) and let it cool in its water.
In the meantime, we dissolve a little honey with apple cider vinegar, which will be used halfway through cooking for the glaze.
We put the onion in a fan oven at 190 degrees for 20 minutes and, halfway through cooking, we brush the melted honey and wait for it to caramelize.
This onion is perfect for the Donna Vittori Sangiovese served cold, as if it were a white wine, and crowns an aperitif far from the usual cutting board.
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