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  • Writer's picturePasta Grammar

Friggione | Italian Onion Side Dish

This is an interesting recipe hailing from Bologna, where it is treated as a side dish and meant to be eaten alone. Its nature lends it to be a great condiment, too. For instance, you can spoon some onto a piece of toasted bread for a great bruschetta.


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Italian Friggione Recipe | Bolognese Onion & Tomato Side DIsh

It takes a long time to cook, but it's incredibly simple and easy to make! The slow-cooked onions concentrate their sweet flavor into a delicious relish that you're sure to love.


Watch the Pasta Grammar video where we make this recipe here:




For this recipe, you will need:

- 4 large white onions

- Salt

- 1 tsp. granulated sugar

- 3 tbsp. lard (this is the traditional option, but you can substitute with butter or olive oil)

- 1 cup (240ml) tomato purée or whole peeled tomatoes crushed with a fork

- Fresh black pepper


Thinly slice the onions and place them in a large mixing bowl. Add 1 tsp. of salt and 1 tsp. of sugar. Mix thoroughly and let the onions rest for at least 3 hours (the longer the better!).



In a large pot or Dutch oven, melt the lard over medium heat. Add the onions (including any juices they may have released) and cook them, stirring frequently, for 20 minutes.



Stir in the tomato purée and lower the heat. Add a generous pinch of salt and black pepper. Bring to a gentle simmer and cook the onions for 3-4 hours, or until they become extremely soft, almost dissolved. As they cook, be sure to stir them often and add a little water as necessary to maintain moisture and prevent burning.



When the onions near completion, season them again to taste. Serve hot or cold. Buon appetito!




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3 Comments


Jessica Taylor
Jessica Taylor
Apr 04, 2022

I made this in the slow cooker. All the onions after sitting on high for an hour, then added the tomato and let it all cook for 4 hours on high. Last hour with the lid off. So easy, so incredible. I would absolutely make it again.

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ilcorago
ilcorago
Apr 03, 2022

Delicious! I just wanted to eat this by the spoonful.



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Jeff Lutke
Jeff Lutke
Mar 27, 2022

Oh my gosh, my mom used to make these onions exactly the way Eva did, but then she would leave it in the pan make divots in the onions, crack an egg into each divot and cook the eggs in the onions until they were poached. We would have a nice loaf of semolina bread and that was dinner. She just called it onions and eggs, we loved it.

Everything you make just brings me back home and makes me happy. Thank you so much.

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