Sweet and Sour Onions

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Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This dish, which reflects the sweet-sour flavours so beloved by the arabs, probably originated in sicily. When Sicily fell under Spanish rule, the Jewish community was forced to flee and carried versions of this dish to the rest of Italy, Turkey, Greece and France.

Ingredients

  • 450 g/1 lb baby (pearl) onions, peeled
  • 50 ml/2

Method

  1. Put all the ingredients in a pan with 300 ml/½ pint/ cups water. Bring to the boil an