Tropea onion and balsamic vinegar compote
  • 1 kg of Tropea quality onions
  • 450 g of brown sugar
  • 150 ml of balsamic vinegar
  • 1 pinch of baking soda
  • 1 teaspoon of salt
  1. Peel and wash the onions and slice them not too thinly.
  2. Put the onions in a large pot, add the baking soda and let them wilt over low heat for 5 minutes, stirring occasionally.
  3. Add the balsamic vinegar and continue cooking for 10 minutes.
  4. Add the salt and sugar and cook for 30 minutes over low heat. The compote is ready when it appears caramelized, not too thick but not too liquid either.
  5. Put into glass jars, close tightly with the cap, turn upside down, and cover with a blanket to facilitate vacuuming. Allow to cool completely before uncovering.
Recipe by The Freaky Table at