Cipolline Agrodolce
(Sweet & Sour Italian Onions)

 

1 lb. small cipolline (or pearl onions)

¼ cup sugar

½ cup dry red wine

½ cup red wine vinegar

1 tbsp olive oil

½ tsp slat

½ tsp peppercorns

1 bay leaf

2 tsps balsamic vinegar

 

Place the onions in a medium non-aluminum pot. Fill with water and bring to a boil. Lower the heat and simmer 2 minutes. Drain and let them cool. Trim off the stem end and peel off the skins. 

 

In the same pot, combine the sugar with 2 tbsp water and bring it to a boil, stirring to dissolve the sugar. Lower the heat and simmer until the sugar starts to darken. Simmer until golden brown. Remove from the heat. Carefully add the wine and stir it in. Return to the heat.

 

Add the onions, wine vinegar, oil, salt, bay leaf, and peppercorns. Simmer until onions are tender when pierced. Remove the onions from the liquid with a slotted spoon and put them in a bowl. Add the balsamic vinegar, bring to a boil, simmer until thickened slightly, about 2  or 3minutes. Pour mixture over onions. Let this cool and put in a jar or bowl and refrigerate at least a couple of days.

 

Bring to room temperature before serving.

 

Makes 6 to 10 servings.

 

Keeps 2 weeks.