Tuscan Braised Red Onions

I’ve been dying to dig into my Tuscan adventure here, and share some of the amazing recipes and kitchen tips I learned abroad. We saw so many sights and walked what felt like a thousand miles, but the cooking class we took in Sienna was truly unforgettable. I am so excited to share one of my favorite recipes from the class!

I quickly learned the secret to Tuscan cooking is using simple ingredients. Having dish after dish of delicious two- to three-ingredient meals made with fresh ingredients has changed my approach to cooking. My favorite thing we created in the class will come as no surprise to you all since you know my deep love for red onions. We made braised red onions served over fresh ricotta cheese on baguette slices. It was indescribably good, and something I can recreate at home so easily.

While this appetizer takes a while to make, it’s actually a zero-effort recipe since all you’re doing is simmering the whole time. You could even make this in advance and keep it in the fridge until you’re ready to serve it. When we arrived at our cooking class, this was the first thing we got going on the stove. Chef Andrea didn’t really measure anything so the recipe below is more of a guideline. I promise you though, it’s impossible to mess this one up.

Our class took place in the hills outside of Sienna on a small winery. It’s in the Chianti region so I’m going to assume that is the red wine was that we used to braise the onions; however, I think any (non-sweet) red wine would work perfectly.

Tuscan Braised Red Onions Recipe