Completely Keto Tangy Baby Onions

In the heart of a picturesque Italian village, amidst the rolling vineyards and sun-dappled olive groves, I stumbled upon a rustic, family-owned taverna where the laughter was hearty and the dishes told stories. It was here, under the shade of an ancient lemon tree, that I discovered a dish that would captivate my senses and inspire my keto journey: Completely Keto Tangy Baby Onions.

The taverna’s owner, Nonna Lucia, a sprightly lady with hands skilled in the art of cooking, introduced me to this delightful concoction. Each baby onion, she explained, was picked from her own garden at the break of dawn, ensuring a freshness that could be tasted in every bite. Nonna Lucia’s eyes twinkled as she shared her secret – a harmonious blend of Swerve Brown Sweetener and Nature’s Hollow Sugar Free Honey Substitute, creating a tangy glaze that was both indulgent and keto-friendly.

Enchanted by the dish and the story behind it, I brought the recipe back to my kitchen, eager to recreate Nonna Lucia’s culinary magic. The baby onions simmered gently in the rich red wine vinegar, absorbing the complex flavors, while the pared lemon rind added a zestful twist. A drizzle of extra virgin olive oil sealed the dish with a kiss of Mediterranean sunshine.

As I savored each tangy, tender bite, I was transported back to that quaint taverna, where the aroma of lemon and vinegars mingled with the warmth of Italian hospitality. The Completely Keto Tangy Baby Onions were more than just a side dish; they were a bite-sized embodiment of a journey, a memory of a sun-drenched afternoon, and a tribute to the simple yet profound joys of cooking and sharing food.

Completely Keto Tangy Baby Onions

Course: Appetizer
Cuisine: Italian
Keyword: keto tangy baby onions, tangy baby onions
Servings: 6 people


  • 3 cup baby onions
  • 2 Tbsp Swerve Brown Sweetener
  • 2 Tbsp Nature's Hollow Sugar Free Honey Substitute
  • 1/2 cup red wine vinegar
  • 2 pared rind of lemons
  • 1/4 Tbsp Extra virgin olive oil


  1. Peel and halve the onions with a sharp knife. If they are hard to peel then soak them in boiling water first.

  2. Heat up the oil in a large pan and cook the onions over medium high flame for about 6 minutes or until fully browned.

  3. Cut the lemon rind into thick slices and add it into the pan with the swerve and the nature's own honey. Cook for about 3 minutes while stirring occasionally.

  4. Pour in the vinegar and cook for around 5 minutes while stirring.

  5. Serve the onions right away.

Recipe Notes

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