Friggione (Caramelized Onions with Tomatoes)
Posted by Donna-Marie Pye on
And just like that, we are back from Italy! Maria and I recently travelled to Northern Italy to celebrate our 15 years in business with a keen group of like-minded culinary travellers. We noshed and nibbled our way through three separate regions, enjoying all the specialities of each area. One dish that caught my eye in Bologna was called Friggione (pronounced FREE-jo-nah), or as it was listed on the menu "Overcooked Onions with Tomatoes". While I was a little skeptical of this description, another traveller assured me it was delicious as he had eaten it the night before. Upon further reflection, I put my cooking hat on and thought "I bet they caramelize the onions first, then add tomatoes". I was not wrong. They were a sweet, tangy dish of deliciousness that is served as a side or appetizer alongside some homemade bread. And, yes, they do take time to cook. So set yourself up on a Sunday afternoon, and allow this beautiful pot of sweet, oniony goodness to simmer away on your stovetop - just like any good Nonna would!
If you want to enjoy the stories of our recent trip and taste some of the delicious recipes we enjoyed, consider joining our Cheers To 15 Years: Memories of Italy cooking class on Thursday, October 15, 2026.
Ingredients...
- 8 cooking onions, peeled and sliced
- 1 tsp kosher/sea salt
- 1 tsp granulated sugar
- 2 tbsp olive oil, butter, lard or a combination of 2 fats
- 1 can (28 oz/796 mL) whole, peeled plum tomatoes or 1 bottle (680 g) passata
- 2 tbsp apricot jam, optional
Method...
- Place sliced onions in a large bowl and sprinkle with sugar and salt. Let stand for 2 hours to release all their liquid goodness.
- Heat oil in a large skillet or saute pan over low heat. Add onions and their juices. Cook for 2 hours, stirring occasionally. You want to cook very slowly, so keep your heat on very low heat to allow onions to soften and begin to caramelize gently.
- Add tomatoes, stir well, cover partially and cook for 1 hour. Remember, you want it thick with no water. Keep the temperature on how. If you still have liquid in the pan, continue to cook until evapourated with the lid off.
Serves 4 to 6
This dish freezes well, so put into freezer safe containers and freeze for up to 6 months.