Cipollata Genovese - The Genoese Onion Stew

Ingredients

Basil

a handful of fresh leaves

Black pepper

1/2 teaspoon, freshly ground

Salt

1 teaspoon, or to taste

Tomato sauce

2 cups

White wine

1/2 cup

Extra virgin olive oil

2 tablespoons

Onions

6 large, thinly sliced

Instructions

1. Begin by peeling the onions and slicing them thinly. Set aside.
2. In a large, heavy-bottomed pan, heat the extra virgin olive oil over medium heat.
3. Add the thinly sliced onions to the pan and sauté them until they become soft and translucent, stirring occasionally. This process should take about 10 minutes.
4. Pour in the white wine, allowing it to evaporate and deglaze the pan, which adds more flavor to the onions.
5. Stir in the tomato sauce, salt, and freshly ground black pepper, mixing well to ensure the onions are well-coated.
6. Reduce the heat to low, cover the pan, and let everything simmer for about 40 minutes. Make sure to stir occasionally to prevent the onions and sauce from sticking to the pan.
7. Once the onions are soft and the sauce has thickened to your liking, remove the pan from the heat.
8. Garnish with fresh basil leaves just before serving, lending our Cipollata Genovese a burst of freshness and color.