Baby onions preserved in oil

Baby onions preserved in oil: a true traditional specialty

Olio Farchioni
5 from 1 vote
Tasty, appetizing and very versatile: onions preserved in oil are a perfect starter in any situation.
Prep Time 15 mins
Cook Time 10 mins
Waiting Time 6 hrs
Total Time 6 hrs 25 mins
Course Appetizer
Cuisine Italian
Servings 4 250 ml jars
Calories 280 kcal

Equipment

  • 4 jars (250 ml)
  • Saucepan

Ingredients
 

  • 1 kg Baby onions
  • 500 ml White vinegar
  • 500 ml Water
  • As needed Extra virgin olive oil
  • To taste Oregano
  • A pinch Salt

Instructions
 

  • Peel the onions and wash them very well under running water.
  • Put water, vinegar and a pinch of salt in a saucepan.
  • Add the onions when the water starts simmering.
  • Cook over low heat for about 10 minutes.
  • Drain and let dry on a clean cloth (it will take at least 6 hours).
  • Place the onions in  sterilized jars and add a pinch of oregano.
  • Fill the jars to the brim with extra virgin olive oil.
  • Gently press the onions with a fork to remove any air bubbles.
  • Carefully close the lids, store in a cool place away from sunlight and wait at least a week before eating them. 
Baby onions preserved in oil are a simple, yummy and extremely versatile preparation: they can be used as an appetizer, to flavor canapés and starters, or as an addition to rice salads. Let's find out how to prepare them!

Baby onions preserved in oil: you will need Cipolle Borettane

What we commonly call baby onions come from the town of Boretto, in the province of Reggio Emilia and their correct name is Cipolle Borettane. They are ideal for preservation in oil: small and yummy, sweet and mild to the palate.
You can normally find Borettane on the shelf, already peeled and washed. If you need to do it yourself, proceed as follows:
  • Wear gloves (onions can make your hands yellow).
  • Gently remove the root area with a sharp knife.
  • Remove the first layer of skin.
  • Rinse them well under running water.
Now your onions are ready to be blanched and preserved in oil, but what kind of oil should you use?

Extra virgin olive oil is the solution

Extra virgin olive oil is undoubtedly the best solution, and this for many reasons which are worth repeating:
  • Extra virgin olive oil passes on its flavor, and this makes all the difference.
  • Extra virgin olive oil comes in many nuances: it can be intense, delicate, bitter, fruity... you will choose the one that best suits your preferences or the type of food you wish to preserve.
  • The substances contained in extra virgin olive oil counteract the natural oxidation of food and prolong its shelf life.
For Borrettane preserved in oil we recommend a delicate EVO which will not hide their pleasantly sweet taste: we selected Farchioni’s Light Fruity Extra Virgin Olive Oil, whose balanced taste and pleasantly bitter finish create an ideal contrast with the onions.
By now you know all the secrets, so you can go ahead and try our recipe. Good luck!

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