Cipolline In Agrodolce

Cipolline In Agrodolce
4.5 from 2 ratings
These sweet and sour onions are incredibly versatile. serve them alongside a platter of salumi or as an accompaniment to meat or fish. This recipe is courtesy of Rolando Beramendi, author of Autentico.
  • 1 pound cipolline onions
  • 8 tablespoon unsalted butter
  • 1/2 cup demerara sugar
  • 1/2 to 1 cup red wine vinegar or fruit vinegar
  1. Bring a large pot of water to a boil over high heat. Fill a large bowl with water and ice.
  2. Add the onions to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer the onions to the ice bath. As soon as the onions are cool enough to handle, use a paring knife to peel them.
  3. In a large, straight-sided skillet, melt the butter over medium heat. Arrange the onions in the skillet and stir to coat with the butter. Sprinkle in the sugar and vinegar and stir to combine. Cover the pan and reduce the heat to low. Cook, stirring occasionally, until the onions can be pierced with a knife, but still hold their shape, 12 to 15 minutes. The cipolline can be made several hours ahead. Reheat just before serving so the butter melts and caramelizes again.
  4. Recipe excerpted with permission from Autentico by Rolando Beramendi (St Martin’s Griffin, 2017)