More >

Caramelized Onions

Serve this classic side dish with meats or poultry.


2 pounds small white onions

2 ounces pancetta, diced

1 teaspoon Filippo Berio extra-virgin olive oil

1 1/4 cups orange blossom honey or regular honey

4 ounces sweet Marsala wine

Fine sea salt


Peel the onions and boil them whole in salted water just until a knife is easily inserted into the center. Drain the onions and set aside.

Cook the pancetta in a sauté pan with the olive oil and when the pancetta is soft, add the onions and the wine and cook until the wine is almost evaporated.

As soon as the wine is evaporated, stir in the honey. (Add a teaspoon of Marsala to keep the mixture from sticking, if necessary.)

Cook slowly, turning the onions occasionally until they are glazed looking.

Remove the onions to a bowl and serve as an accompaniment to meats and poultry.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!