When the days grow shorter and the aroma of caramelized onions begins to waft through the kitchens of Piedmont, the Onion Frittata emerges as a simple yet flavorful dish. This recipe, which combines the softness of eggs with the sweetness of golden onions, represents a classic of regional culinary tradition. The frittata stands out for its fluffy texture and enveloping taste, where the grated Parmesan adds a touch of savoriness that enhances everything. The onions, key ingredients, are carefully selected: Tropea onions, for example, can be used for a more intense and aromatic flavor, while white onions offer a milder sweetness. The slow cooking in extra virgin olive oil allows the natural caramelization of the onions to develop, making each bite a captivating tasting experience. In Piedmont, onion frittata is often served as a second course during a family lunch or as an appetizer during a gathering with friends, accompanied by a fresh salad that balances its richness. Although the preparation may vary from family to family, with some adding herbs like parsley or thyme, the traditional version remains a symbol of authenticity and simplicity. Perfect for an informal dinner or as a recovery dish, the Onion Frittata is a celebration of home cooking, capable of warming hearts and satisfying palates, making every meal a special moment.

Slice the four onions and sauté them slowly in a pan with a little oil until golden. In a bowl, beat the whole eggs, then add the onions, grated Parmesan cheese, and a pinch of salt. Pour the mixture into the previously used pan and cook it in olive oil. After a few minutes, flip the frittata using the lid of a pot: continue frying on this side, remembering that the heat should never be too high. Finally, once removed from the pan, place the frittata on absorbent paper. Serve it warm, sliced, garnished with a few lettuce leaves. Recommended wine: Langhe Chardonnay.