Cut the red onions into thin slices, put them in a pan with the sugar and turn on the flame, cook over low flame, stretch with half a glass of water and cook while it dries. Add the white wine vinegar and the balsamic vinegar, cook for a few minutes, remove from the flame and add the thyme. Divide the velvety into the dishes complete with onions, pumpkin seeds, black pepper and a drizzle of balsamic vinegar.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”
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