Sardines & Caramelized Onions

Luca Rutigliano

Wine pairing: A fruity, complex, barrel-fermented white blend, like Signorello’s white Bordeaux-style Seta, or Au Bon Climat’s Hildegard, a blend of Pinot Gris, Pinot Blanc and Aligoté.

  • 2 pounds onions, sliced
  • 2 tablespoons butter
  • 1 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 4 tablespoons fry oil
  • 2 pounds fresh sardines
  • Salt, pepper to taste
  • 1 cup white flour
  • 1 bundle fresh parsley

Sauté thinly sliced onions with butter and brown sugar until dark. Remove from heat and add vinegar.

Clean the sardines, removing the center spines and heads. Salt the fish and cover with flour. Heat the oil in a fry pan and add the sardines, in groups if need be. Be careful to not cook for too long. Remove from heat and blot the excess oil.

Position sardines on plate and cover with onion and fresh chopped parsley.

Published on July 8, 2010
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