Most of us are familiar with onion jam. Cipollata is very similar and in Sicily it is regarded as a condiment for fish, especially fried fish, but it goes well with baked fish or meat, and cold fish or meats.
Allow the flavours to develop by storing it at least for a few hours before serving.
red onions, (called cipolla Calabrese in Italian) 1k, sliced thinly
sugar, 3 teaspoons (alter to suit taste)
red wine vinegar, 3 tablespoons,
extra virgin olive oil, ½ cup
water, 1 glass
salt to taste
Place onions in a pan with the water and cook, allow the water to evaporate.
Add the oil and continue to cook, stirring often until the onions are soft.
Add the sugar, salt and the vinegar and cook for 1-2 minutes.
Serve it cold.