Sweet and Sour Cippolini: Cippolini en Agrodolce
(from dennis.reb’s recipe box)
Source: Hot Side Dishes
Ingredients
- 1 pound small red or white cippollinis, about 20, root and stem trimmed
- 3 tablespoons extra-virgin olive oil
- 2 bay leaves
- 2 tablespoons red wine vinegar
- 1 tablespoons sugar
- Pinch salt
Directions
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Bring 6 quarts of water to a boil and add the onions.
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Lower to a simmer and cook for 5 to 7 minutes.
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Drain and peel.
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Meanwhile, in a saucepan, warm the olive oil with the bay leaves while the onions are cooking.
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Turn the peeled onions in the olive oil and cook for 5 minutes, until just browned.
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Add the vinegar and sugar, raise the heat slightly and cook, stirring frequently, until the vinegar-sugar mixture starts to caramelize, about 2 minutes.
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Remove from heat and discard bay leaves. Turn the onions gently to coat thoroughly with syrupy mixture.
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Season with salt and pepper, and set aside to cool.
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Serve at room temperature.
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