Sweet and Sour Onions (Cipolline in Agrodolce)

Name: Sweet and Sour Onions (Cipolline in Agrodolce)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 2 cup raisins; 3 tbsp. extra-virgin olive oil; 1 1 ⁄ 2 lb. cipolline or pearl onions, peeled; 1 ⁄ 4 cup balsamic vinegar; 1 1 ⁄ 2 tbsp. sugar; Kosher salt, to taste

Serves
serves 4-6

TODD COLEMAN

This dish is beloved in Rome, where it pairs beautifully with roasted meats like porchetta.

Ingredients

¹⁄₂ cup raisins
3 tbsp. extra-virgin olive oil
1 ¹⁄₂ lb. cipolline or pearl onions, peeled
¹⁄₄ cup balsamic vinegar
1 ¹⁄₂ tbsp. sugar
Kosher salt, to taste

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Instructions

Step 1

Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.

Step 2

Heat oil in a 12" skillet over medium-high heat. Add onions and cook until golden brown, 8–10 minutes; pour off oil. Drain raisins. Add raisins, vinegar, and sugar and season with salt. Cook, stirring, until sauce thickens, 2–3 minutes.

Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.
Heat oil in a 12" skillet over medium-high heat. Add onions and cook until golden brown, 8–10 minutes; pour off oil. Drain raisins. Add raisins, vinegar, and sugar and season with salt. Cook, stirring, until sauce thickens, 2–3 minutes.