Onions are a generous and multifaceted vegetable. They have always been, and still are, the queens of the Italian kitchen.

We grow and love many varieties, from the white one from Isernia to the red one from Tropea, to our traditional golden onion, or spring onion, without forgetting Spanish onions and Borettana. They can be large and flat, long or perfectly round, very small or gigantic. Many shapes, many colors, many uses. Onions look good everywhere, you might say they are a bit like parsley, in fact, more indispensable than parsley!

Even on their own, there are many surprising recipes that give onions the protagonist’s role on our table: making these sweet and sour onions is super simple and I love to have them ready to accompany any aperitif or add an unexpected twist on a simple sandwich.


1 kg onions
150 gr sugar
150 ml vinegar
150 ml extra virgin olive oil
2 teaspoons salt

P.S. What if we added a little spice? I like to add a little chili pepper but you can customize this recipe to your taste!


Bring the oil, sugar and vinegar to a boil in an ample pot. Pour in the onions previously cut into not-too-thin strips and cook for 5 minutes.

After 5 minutes transfer the onions, while still boiling, into sterilized glass jars, close and turn them upside down onto a cloth to let them cool completely.

Pro tip: If you prefer to tone down the flavor of the onions, cut them in half and leave them to soak in plenty of water for about 2 hours, so that they become sweeter. Drain the onions, remove the excess water, and proceed with the preparation of our recipe.