How do they do it? (Onion question)

MoneySavingSapphire_:D

In Zizzi (Italian resturant) they do an amazing garlic pizza bread that has "caramalised balsamic onions" on top - they are soft and very sweet, sooooo tasty on top of the mozerella and garlic pizza bread, and if I knew how to make them myself I'd love to knock up my own version at home... Does anyone have any idea how they might get them so sweet tasting? I presume the balsamic bit refers to vinegar? They're just so tasty.... They are strips of onion, transparent and dark brown in colour, sweet and soft and yummy.

Thanks!

livinginhope

I would think they are red onions,you have to cook them in a little olive oil on a lowish heat otherwise they go crispy,cook for about 10 mins,keep stirring them until they go sort of syrupy,then I would add some balsamic vinegar.
Hope this has helped a little.
LIH

MoneySavingSapphire_:D

Actually, you might be right on the red onion front, I suppose you wouldn't be able to tell through the brown vinegar. My onions always seem to go crispy, will try to be gentle then....
Thanks

piglet6

Hi there

I haven't ever eaten Zizzi's version, but Mr P does these sometimes so I've just asked him how he does them (he is a chef, so I am ashamed to say that I very rarely cook - hence the need to ask him, because I personally would have no idea!). Anyway, this is his version (dictated!):

Cut your onions into strips, put them into a pan with a tablespoon of oil and a tablespoon of butter. Take a semicircle of greaseproof paper, crush it, run it under the tap, unfold it and push it down right on top of the onions (inside the pan), then put the pan lid on (officially this is known as making a "cartouche"!:rolleyes:). Put this on a very low heat. Stir every 5 minutes or so until they are translucent and soft - it should take somewhere up to 20 minutes, depending on the onion, gas/electric power, etc. While this is happening, make up a mixture of 2 tbsps balsamic vinegar and 4 tbsps water. Once they are softened, remove the paper and add one teaspoon of brown sugar and a generous pinch of salt and pepper. Turn the heat up a little bit, allowing them to take on a little bit of colour as they take up the sugar. Once they are looking a nice caramel colour and they have started to "stick" to the bottom of the pan (don't panic - I am assured they need to start to stick!!:eek: ) add a splash of the balsamic vinegar/water mix. This should lift the onions from the pan, and will evaporate off very quickly. Keep stirring and keep them on the heat, then keep adding the bv/w mix gradually (every time they start to stick again!) until it has all been used.

Blimey - I had no idea it was so complicated!! :rotfl: (I promise you they taste lovely, though...:D )

Piglet

P.S. This is for one large Spanish onion...

piglet6

P.S. Have just read the above comments, so queried the red/white onion thing. Answer: "If I was making a marmalade, I would use a red onion for preference, but if making them to go onto/into another dish (as opposed to a side dish like the marmalade) I would use a white onion - the colour will come from the sugar/balsamic vinegar, i.e. is colour through flavour, rather than generic colour of onion".

:rotfl: :rolleyes:

Piglet

livinginhope

Thanks piglet,much better explanation than mine,but I would definately say red onions,the italians use them like we use white onions,they are much sweeter and give a nicer flavour.