Cipolline in Agrodolce

Name: Cipolline in Agrodolce (Sweet and Sour Onions)
Yield: 4–6 people
Cuisine: Venetian
Ingredients: salt and pepper; 800 g large pickling onions, peeled; 55 g butter; 1½ tbsp sugar; 65 ml red wine vinegar; 30 g corinth raisins (if you can get them, otherwise Whitworths); 35 g pine nuts

Sweet and Sour Onions

Preparation info

4–6
people

Difficulty
Easy

Appears in

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
1½ tbsp<

Europe
Italy
Veneto
Side dish
Mediterranean
Gluten-free
Vegetarian

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.