Ingredients for 4 people:

500 g of Borettane onions

60 g of Zibibbo raisins

50 g of Zibibbo grape elixir

20 g of pistachios

2 bay leaves

2 pieces of cinnamon

1 orange zest and juice

5 tablespoons of extra virgin olive oil

Salt and pepper

Execution:

Soak the raisins in warm water for about ten minutes, in the meantime, peel the onions.

Obtain a few pieces of peel from the orange with the help of a potato peeler, then squeeze it to obtain the juice.

Pour the oil into a pan, add the cinnamon sticks, bay leaves and orange zest and let it heat for a few minutes, then add the onions and once browned in the cooking juices, pour the orange juice, season with a generous pinch of salt and ground pepper and continue cooking over a very low heat, stirring occasionally with a spatula.

When the onions begin to soften, add the well-squeezed raisins and pour the Zibibbo grape elixir, turn up the heat to caramelize everything well, add the pistachios and remove from the heat and allow to cool.

Excellent with aged cheeses and red meats.