|
Small white pearl onions have a pesky skin that requires some work to remove. You can use frozen pearl onions in a pinch, but they tend to be less flavorful and a bit mushy. If you can find cipolline, use them in this recipe.
Italian recipe name: Cipolline in Agrodolce
Preparation time: 10 minutes
Cooking time: 40 to 45 minutes
Yield: 4 servings
Ingredients:
1 pound pearl or cipolline onions, peeled and trimmed (about 1 1/2 pounds unpeeled)
3 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
1/4 cup white or red wine
1 1/2 to 2 tablespoons sugar, divided
1 1/2 cups water, divided
1. Place the onions in a medium bowl and add enough hot water to cover them. Let them sit for 5 minutes and then peel them. Dry with paper towels.
2. Preheat oven to 375°.
3. In a medium skillet, combine the onions and oil and cook over medium heat for 12 minutes, tossing or stirring frequently.
4. Add the wine vinegar, balsamic vinegar, wine, 1-1/2 tablespoons sugar, and pinch of salt and pepper. Cook, simmering, for 15 minutes, and then taste and decide whether you want to add the remaining 1/2 tablespoon sugar.
5. Stir in 1 cup water and transfer the pan to the oven. Bake for 10 minutes, stirring occasionally. Add more water, if necessary. Serve hot or at room temperature.
| 
