1poundBorettane onions, baby onions or pearl onions
2-3red chilies (pepperoncini)
2tablespoonsolive oilextra-virgin
1rosemary
Optional
1teaspoonblack peppercorns
1teaspoonkosher salt
Cups - Metric
Instructions
Soak the onions in cold water to make it easier to peel them; then peel them.
On low heat, infuse the olive oil with the rosemary sprig and pepperoncini for 2-3 minutes.
Fry the onions in a pan with a little olive oil and rosemary and pepperoncini until lightly golden
Add one cup of water and put the lid on. Let them cook for 15-20 minutes.
Serve immmediately.
Store the onions in a mason jar in the fridge. Good for 5-7 days.You can freeze the onions in an airtight container and let them thaw overnight when ready to use.
Notes
Substituting for yellow onions - instead of borettane onions, you can use any small-sized onions, like pearl onions. In that case, add one tablespoon of sugar; since these Italian onions are more sugary than regular ones, you will need extra sugar to caramelize the onions.Check Indian and Middle-Eastern Variations