These delicious crisp, sweet onions are from southern Italy and are also called Tropea onions (after the town in Calabria where they originate). They are wonderful simply grilled with olive oil and salt or made into an onion jam, cooked slowly and then finished with a little balsamic or sherry vinegar. They are perfect on a burger or any sandwich or salad. And you must try the tian, adapted from Deborah Madison’s wonderful book Vegetable Literacy, in which they are combined with sweet red peppers, tomatoes and herbs and baked to a silky, richness.
Ingredients that are particularly good with torpedo onions:
- Bay leaves
- Sweet peppers
- Fish and shellfish (particularly grilled)
- Beef (particularly grilled)
- Roasted with bay leaves, thyme and olive oil