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Overhead shot of friggione bolognese, slow-cooked onions and tomatoes in a terracotta bowl with basil and crusty bread

Friggione Bolognese: Slow-Cooked Onions and Tomatoes

A slow-cooked Bolognese side of onions and tomatoes, simmered low until jammy, sweet, and deep amber in color.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian (Emilia-Romagna)
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1.2 kg Yellow onions, thinly sliced about 5-6 medium onions
  • 120 ml Extra virgin olive oil
  • 500 g Ripe tomatoes, chopped, or whole peeled canned tomatoes canned works well off-season
  • 1 1/2 tsp Fine sea salt plus more to taste
  • 1 tsp Sugar optional, to balance acidity
  • 1/4 tsp Black pepper
  • 6 Fresh basil leaves -8 leaves; torn, added at the end

Method
 

Prep the onions
  1. Peel and halve the onions, then slice into thin half-moons, about 3-4 mm thick, keeping the slices even.
Cook low and slow
  1. Warm the olive oil in a wide, heavy-bottomed pan over low heat. Add the onions and 1 tsp salt, stirring to coat.
  2. Cover and cook on low heat for 45-50 minutes, stirring every 10 minutes, until the onions are fully soft and translucent, not browned. If they start to color or stick, lower the heat and add a splash of water.
  3. Add the chopped tomatoes, sugar, remaining salt, and black pepper. Stir to combine.
  4. Cook uncovered on low heat for 60-70 minutes, stirring occasionally, until the mixture turns a deep amber-rust color, most of the liquid has reduced, and a thin layer of oil separates at the edges.
  5. Taste and adjust salt, tear in the basil leaves, and stir through off the heat before serving.

Notes

  • Onions should smell sweet, not sharp, by the end of the covered cooking stage.
  • Finished friggione should hold its shape on a spoon, not run watery.
  • Add a splash of water if the pan looks dry before the onions have softened.
  • This dish tastes better after a day in the fridge, plan ahead if you can.