Description
The golden onion is the everyday onion, the one that is always in the kitchen. Cultivated for more than five thousand years, in ancient Egypt it was a symbol of eternity because of its concentric rings.
Raw, it is pungent, but slow cooking completely changes its character: it becomes sweet, soft, almost caramelised. It is the secret of many traditional Venetian dishes, such as saor, where onions stewed in vinegar preserve and flavour.
A little trick for a lighter soffritto: after the first few minutes in the pan, add two or three tablespoons of hot water, so the onion softens without burning. And if it makes you cry, keep it in the fridge for a few minutes before cutting it.
Raw, it is pungent, but slow cooking completely changes its character: it becomes sweet, soft, almost caramelised. It is the secret of many traditional Venetian dishes, such as saor, where onions stewed in vinegar preserve and flavour.
A little trick for a lighter soffritto: after the first few minutes in the pan, add two or three tablespoons of hot water, so the onion softens without burning. And if it makes you cry, keep it in the fridge for a few minutes before cutting it.
