Cipolline are small, flat onions native to the Italian Mediterranean, where they are often glazed with sugar and vinegar in a sweet-and-sour braise.
This dish may be served as a contorno with roasted or grilled meats, or as part of an assortment of antipasti, particularly with other vegetables.
Heat the oil in a skillet (padella) over medium–high heat. Add the onions and sauté (saltare) until they begin to brown, about 10 minutes. Pour off the oil.
Deglaze (deglassare) the pan with the wine and reduce.
Stir in the sugar and the vinegars. Cover and cook 2 minutes.
Add water to cover the onions by about half; season with salt and pepper to ta