Cipolline in Agrodolce

Sweet and Sour Onions

Preparation info

  • 4–6

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Pickling onions peeled (be prepared for some tears) and cooked with vinegar, sugar, pine nuts, butter and corinth raisins. Another Venetian dish clearly demonstrating that city’s link with the Middle East. This can be served as an antipasto or as a contorno.

Ingredients

  • 800 g large pickling onions, peeled
  • 55 g butter
  • tbsp<

Method

Trim the top and bottom of the onions minimally, otherwise they will break up during cooking.

Set the oven to low, 140°C/275°F/Gas 1.

Take a pan wide enough to hold the onions in a single layer and melt the butter in this over a medium flame. As soon as this starts to brown, add the sugar and half the vinegar. Add the onions and stir to coat.