Autumn cuisine: Tart tatin with porcini mushrooms and onions

Onion is indispensable in the kitchen. Without them there is no sauce, no stew. But the best, sweetest, most savory and most aromatic come braided from Tropea in southern Italy. Its taste is so extraordinary that it has been revered there since Roman times. Residents of the small town of Tropea, opposite Stromboli and Messina, hold an annual festival dedicated to this vegetable. With parades, dancing, canzoni and huge meals. With lots of red onion. Here’s a little trick to make raw red onions lighter. Place fresh, thinly sliced ​​onion rings in cold water for 30 minutes. It has a crunchy, sweet and spicy raw taste, is sweet when cooked, deeply flavored, without the slightest note of bitterness. We reserved the leading role for the red Tropea: in Tarte Tatin.
Source : Blick