I absolutely love growing onions, there are so many types that you can’t buy in the shops.
‘Walla Walla’ is super sweet, ‘Roscoff’ is mild but flavoursome and ‘Borettana’ are beautiful raw or cooked.
I always like to grow an onion I can pickle, there’s nothing better than a lovely pickled onion in the middle of winter, or with a ploughmans!
The ‘Borettana’ onions only grow small, but flat. They are an Italian heritage variety dating back to the 1400’s. Traditionally used in soups and stews as they keep really well into the winter, they are also amazing as antipasti.
Try this simple recipe, you’ll be glad you did!
Italian onion anti pasti
400g Borettana onions
5 Tbsp of extra virgin olive oil
240ml of Traditional Balsamic Vinegar of Modena
Sprig of Rosemary
salt (to taste)
sugar (if necessary)
Peel the onions, leaving and washing any root strands you may find.
Put a saute pan on medium high, heat the olive oil and butter until sizzling. Add the onions and saute until light golden brown on all sides, about 8 to 10 minutes.
Add the sugar, vinegar, rosemary, and water and bring to a boil.
Cook the onions uncovered, until just “al dente”, about 10 minutes. If the liquid dissipates too quickly, add more water, 50ml at a time, it is essential not to overcook the onions. The sauce should just adhere to the onions.
Once cooked, either serve warm with grilled chicken, keep them in the fridge to use straight away, or put in warmed jars and keep for a few weeks. They are ideal as gifts or as emergency nibbles when friends drop around.