Step-by-Step Instructions

Prepare the Onions: Peel and slice the onions thinly for even cooking. This ensures they caramelize beautifully.

Heat the Oil: In a large frying pan, heat the olive oil over medium heat.

Sauté the Onions: Add the onions to the pan with a pinch of salt. Cook them gently, stirring often, until they become soft and translucent (about 15 minutes).

Add the Marsala Wine: Pour the Marsala wine into the pan. Stir to coat the onions and allow the alcohol to evaporate. The onions will start to caramelize as the liquid reduces.

Finish Cooking: Continue cooking the onions over low heat until golden brown and tender (another 10-15 minutes). Taste and adjust the seasoning if needed.

Serve: Serve the Cipolle al Marsala warm, either as a side dish or as a topping for crusty Italian bread or crostini.

Variations

Vegetarian/Vegan Option: The dish is naturally vegetarian and vegan-friendly as long as the Marsala wine used is vegan-certified.

Gluten-Free: The recipe is gluten-free; simply pair it with gluten-free bread for serving.

Sweet and Savory: For a sweeter variation, add a teaspoon of honey or brown sugar while caramelizing the onions.

Tips for Success

Use sweet onions like Vidalia for a milder flavor or yellow onions for a robust taste.

Stir the onions frequently to prevent burning.

For a richer flavor, use butter instead of olive oil, though this alters the vegan status.