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.
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!
