Cipolline Agrodolce - Sweet and Sour Onions

Cipolline Agrodolce - Sweet and Sour Onions

Large, peeled pearl onions can be found in the freezer section of most markets. It can be made with fresh but it is a project (see notes). It takes no time to prepare but several hours of slow cooking to tease out the onions' natural sweetness. A much faster version is possible and quite good (see Notes). Cipolline Agrodolce goes well with grilled and roast meats or poultry.

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Course: Condiment, Side Dish

Cuisine: Italian, Mediterranean, Southern Italy

Prep Time: 5

Cook Time: 2 30

Total Time: 2 35

Servings:

Author: My Hungry Traveler

Equipment

Large heavy skillet

Ingredients

3 lb Small white onions (frozen peeled or fresh)
¼ cup European butter
2½ tbsp Red wine vinegar
2 tsp Sugar
¼ tsp Kosher salt
Fresh ground black pepper

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Instructions

Heat a skillet large enough to hold the onions in a single layer. Add onions, butter, and enough water to come up the side about an inch. Cook over medium heat until water evaporates, turning the onions occasionally until they soften, about 20 minutes. Add a little warm water if the water evaporates before onions are soft.
Reduce heat to low and add vinegar, sugar, salt, and pepper. Turn onions again, cover, and cook slowly for 2 more hours, turning onions from time-to-time and adding 1-2 tbsp water if necessary.
Onions are done when they have turned a rich, glazed dark brown and can be pierced easily with a fork. Serve hot.

Notes

If using fresh onions, remove skin by making an X on the root end and dipping them in boiling water for 15-20 seconds, remove, and peel off the paper layer.
Cooked onions may be refrigerated and warmed up in a microwaved or pan right before serving.
To make the quicker version, heat 3 tbsp extra-virgin olive oil in a 12-inch skillet. Add onions and cook until they turn golden brown. Pour off oil and return to heat. Add 1/4 cup red wine vinegar to the onions along with 2 tbsp sugar, and salt & pepper to taste. Stir until sauce thickens, 2-3 minutes.

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