Venetian Saor with Sweet and Sour Onions

Recipe

Venetian Saor with Sweet and Sour Onions

Tangy Delight: Venetian Sweet and Sour Onions

4.4 out of 5

This recipe brings the flavors of Venetian cuisine to your table with a delightful twist. The Saor, a traditional Italian dish, features sweet and sour onions that are marinated in a tangy vinegar mixture. It is a perfect balance of flavors that will transport you to the charming streets of Venice.

Jan Dec
Technique› Saor
European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

30 minutes

Total time

2 hours 45 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

Nutrition

  • Calories: 180 kcal / 753 KJ
  • Fat: 8g (Saturated Fat: 1g)
  • Carbohydrates: 24g (Sugar: 16g)
  • Protein: 2g
  • Fiber: 3g
  • Salt: 0.5g

Preparation

  1. 1.
    Heat olive oil in a large pan over medium heat. Add the sliced onions and cook until they become soft and caramelized, stirring occasionally.
  2. 2.
    In a separate saucepan, combine the white wine vinegar, white wine, water, sugar, cloves, bay leaves, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes.
  3. 3.
    Remove the cloves and bay leaves from the vinegar mixture and pour it over the caramelized onions. Stir well to ensure the onions are coated.
  4. 4.
    Allow the onions to marinate in the vinegar mixture for at least 2 hours or overnight in the refrigerator.
  5. 5.
    Serve the Venetian Saor at room temperature as a topping for polenta or alongside fried fish.

Treat your ingredients with care...

  • Onions — Make sure to slice the onions thinly and cook them slowly over medium heat to achieve a caramelized texture and sweet flavor.

Tips & Tricks

  • For a twist, add a handful of raisins or pine nuts to the Saor while it marinates for an extra burst of flavor.
  • Experiment with different types of vinegar, such as balsamic or red wine vinegar, to create unique variations of the Saor.
  • Serve the Saor as a topping for bruschetta or crostini for a delicious appetizer.

Serving advice

Serve the Venetian Saor at room temperature to allow the flavors to fully develop. It pairs perfectly with creamy polenta or as a side dish to fried fish.

Presentation advice

Garnish the Saor with a sprinkle of fresh parsley or basil leaves to add a pop of color. Serve it in a shallow dish or on a platter to showcase the beautiful caramelized onions.

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