The onions, the main ingredient of the sauce, are red Tuscan ones, with their bright colour and typical “spinning top” shape bulb, that give their best when cooked; cooking heightens their sweetness making the spicy notes very pleasing. For the “Compote” they are cut into thin strips and fried gently for a few minutes over a low heat; then, stirring constantly, you add balsamic vinegar, honey and Chianti and continue cooking the mixture. When it has “amalgamated” well, add grape must, black pepper, hot chilli pepper and ginger as well, and then let everything cook until the mixture is uniformly caramelized. Overall it takes about 40 minutes to prepare. The Balsamic Onion Compote gives its best gives its best surrounded by cheeses, especially those aged for a long time: Parmigiano Reggiano, Extra-aged Gouda, “Viallino” Pecorino Riserva 24 months.