- 1 kg of red onions of Tropea
- 1 glass of red wine
- 1 cup of water
- 500 g of sugar
- 2 cloves
- zest of 1 orange, cut into julienne
Cut the onion into thin slices, place in a pan with the wine, water, sugar, two cloves and orange peel, cut into julienne.
Cook for about half an hour, until it dries the liquid. Be careful that you do not get to caramelize the sugar.