10 Jun


(Sweet and Sour Onions)

From The Williams-Sonoma Food of the World series, “Rome”, recipes & text
by Maureen B. Fant

cipolline agrodolce


* 1 pound small, flat onions or small boiling onions
* 2 tablespoons extra-virgin olive oil
* 1/4 cup white sugar
* 1/2 cup white wine vinegar
* 1/2 cup dry white wine
* 1/2 cup water
* 1/4 teaspoon salt

1. To peel the onions, cut off the root end and remove the papery skin and, if it is blemished, the outer layer. (Holding them under cold running water as you work helps prevent tears.) Alternatively, bring a pot three-fourths full of water to a rapid boil over high heat. Add the onions, boil for 1 minute, drain, and immerse in cold water to cool. Cut away any tenacious skin at the top. Rinse to remove any residual skin or dirt.

2. Place the onions in a heavy saucepan or deep frying pan large enough to accommodate them in a single layer. pour the oil over them, add the sugar, 1/4 teaspoon salt, vinegar, wine, and 1/2 cup water, and stir just to mix.

3. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until much of the liquid has evaporated and a thick sauce remains in the pan, abut 1 hour. The onions should be quite tender and golden brown.

4. Transfer to a serving bowl and serve warm or at room temperature. They will keep nicely, tightly covered, in the refrigerator for a few days.

Serves 4.

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