Ingredients

  • Large white onions no. 2
  • (approx. g 500)
  • Organic extra virgin
  • olive oil g 35
  • Organic red wine ml 120
  • Brown sugar g 10
  • Vegetable broth g 150
  • Fresh black truffle g 20
  • Sea salt to taste
  • Black pepper to taste

Procedure

  1. Peel the onions and cook them slowly in a saucepan with organic extra virgin olive oil and some of the vegetable broth, maintaining a low heat until they are soft and tender.

  2. Cut the onions in half and brown the surfaces in a skillet until evenly caramelized.

  3. Prepare the sauce by reducing the organic red wine with the brown sugar and the remaining vegetable broth until it reaches a glossy, concentrated consistency. Season with salt and pepper.

  4. Arrange the onions in the center of the plate and drizzle them with the organic red wine sauce. Thinly slice the fresh black truffle directly onto the onions while they’re still warm.

  5. Finish with a drizzle of raw organic extra virgin olive oil and a fresh grind of black pepper.

EXTRA VIRGIN OLIVE OIL PAIRING

The delicate flavor of Organic Sabina PDO EVO Oil (Lazio) enhances the sweetness of the caramelized onions and the aromatic elegance of the truffle. Hints of green apple and almond add freshness and round out the dish’s balance.

ORGANIC WINE PAIRING

The complexity of a Douro red wine made from Touriga Nacional, Touriga Franca, and Tinta Roriz harmonizes with the aromatic notes of the truffle. The wine’s structure and spicy nuances provide a balanced complement to the sweetness of the caramelized onion.