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Stewed onions with mozzarella

Level of difficulty: easy*
Preparation time: around 20 minutes


  • Stewed onions
  • 500 g red onions
  • 1 tablespoon of sugar
  • 1 tablespoon of red wine vinegar
  • 100 ml of water
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 tablespoons of olive oil
  • 1 drop of Tabasco sauce
  • Salt
  • Freshly ground pepper


  • 8x25g Brimi Mozzarella Bocconcini
  • 2 tablespoons of finely minced parsley
  • Freshly ground pepper
  • Salt
  • Rosemary sprig, as garnish


Stewed onions: Peel the onions and remove the lower part, where the root is. Cut them lengthwise, and then into wedges. Caramelize the sugar in a saucepan and simmer with red wine vinegar and water until reduced; add in the onions, bay leaf, sprigs of rosemary and olive oil. Season with Tabasco sauce, salt and pepper; let simmer gently. To finish: Arrange the onions on the plate, add the mozzarella Bocconcini, sprinkle with parsley, season with salt and pepper and garnish with the sprig of rosemary.
Cooking time: about 15 minutes


  • You can also cut the onions into thick slices and grill them.
  • Other types of onions, such as white onions, shallots or baby onions, also work well in this recipe.
  • These sweet-and-sour onions also pair nicely with prosciutto, Speck ham, culatello and salami.
Stewed onions with mozzarella
When nature is good, everything is better.
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