Alla Gusteria - Osteria de Ciotti - Nunquam - Red Onions Mustard at Xeres

The onions are cut manually and then slowly put to cook with sugar and water flavored with bay leaves, juniper and pepper, until the liquid has been significantly reduced.

At this point everything is shaded from balsamic vinegar and sherry vinegar and again cook for another hour. At the end of the addition of mustard worthily concludes the processing of this product. Special with all the preparations of the liver (also foie gras), with medium cheese, with boiled meat, with game.

Ingredients: Onions (52%), water (26%), sugar (16%), sherry vinegar (3%), balsamic vinegar of Modena (1%),(contains sulfites) mustard oil.