Sweet and Sour Cippolini: Cippolini en Agrodolce

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 to 8 servings
Level:
Easy

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
  • Bring 6 quarts of water to a boil and add the onions. Lower to a simmer and cook for 5 to 7 minutes. Drain and peel.

  • Meanwhile, in a saucepan, warm the olive oil with the bay leaves while the onions are cooking.

  • Turn the peeled onions in the olive oil and cook for 5 minutes, until just browned. Add the vinegar and sugar, raise the heat slightly and cook, stirring frequently, until the vinegar-sugar mixture starts to caramelize, about 2 minutes. Remove from heat and discard bay leaves. Turn the onions gently to coat thoroughly with syrupy mixture.

  • Season with salt and pepper, and set aside to cool. Serve at room temperature.


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