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Caramelized onions with amarena and ginger

Caramelized onions with amarena and ginger

500 g Cipollini onions

50 g Fabbri Amarenas

1 spoonful sugar

1 teaspoon powdered ginger

20 ml apple vinegar

10 ml balsamic vinegar

Extra-virgin olive oil


20 - 60 minutes


x 2


Clean the onions and remove the skins. In a pan, dissolve the sugar in the oil and apple vinegar. Add the Cipollini onions, cover and leave to cook slowly for about 15 minutes, making sure that the onions don’t dry out. After 15 minutes, add the balsamic vinegar and the amarenas with their juice. Leave to cook for a further 15 minutes. Lastly, add the ginger. The onions will caramelize and change color. They will produce a refreshing sweet and sour glaze.