Sweet-and-Sour Onions

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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  • 500 g (1 lb) little button onions
  • 3–4 tablespoons olive oil


Peel the onions (one way is to plunge them for a few seconds in boiling water until the skins come off easily). Sauté in oil, shaking the pan to brown them all over. Add the rest of the ingredients and a little water and cook gently till soft, adding more water if necessary.