Cipolline in Agrodolce

Name: Cipolline in Agrodolce (Sweet-and-Sour Onions)
Yield: Serves 4
Cuisine: Italian
Ingredients: 8 milliliters (1½ teaspoons) aceto balsamico di Modena; Coarse salt and freshly ground black pepper; 6 grams (1½ teaspoons) sugar; 8 milliliters (1½ teaspoons) red wine vinegar, or as needed; 30 milliliters (2 tablespoons) dry white wine; 325 grams (11½ ounces) cipolline onions, peeled, and dried on paper towels; 30 milliliters (2 tablespoons) olive oil

Sweet-and-Sour Onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

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.

Ingredients

30 milliliters (2 tablespoons) olive oil
325 grams (11½

Method

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