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Spring Onions With Balsamic Vinegar And Honey


Cipolline aceto balsamico e miele


A typical Emilia countryside plate, for an happy hour, or an appetizer always present in the grandmother’s house. Still tasty even after some days they’ve been cooked.




  • 300 g fresh borretane spring onion
  • 100 ml white wine
  • 2 spoons of balsamic vinegar balsamic vinegar
  • 3 spoons of oil
  • 2 teaspoons of honey (acacia or millefiori)
  • salt Q.S.
  • pepper Q.S.




Clean the spring onion removing the external layers until you get to the “white” one.

In a pan, heat 3 spoons of extra virgin olive oil. Once warm add the spring onions and saluté them on both sides then simmer it with white wine.

Once the wine evaporates, add the balsamic vinegar and the honey. Once the honey melts, add a drop of water.

Cover the pan with a lid and let it cook for 20 min mixing every here and then. If the sauce seems dry, add some water.

When the spring onions are soft, check the sauce: if it’s still too much liquid, turn up the heat.

Let it cool down and serve.




As an aperitif or appetizer is very tasty thanks to its bittersweet flavor, but thanks to the vinegar which is a natural preservative are maintained a few days.

If you want once cooked you can also put them under vacuum and preserve them!

Put the onions still hot in a jar, close well and flip 15min, after the time check that the bubble in the cap is not present, well your onions are ready to be stored in a place away from the sun!




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