Cipolline in Agrodolce

Sweet-Sour Onions


U.S. Metric Ingredients
lb 2 kg Pearl onions
1 pt 500 mL Water
2 oz 60 g Butter
3 fl oz 90 mL Wine vinegar
oz 45 g Sugar
tsp 7 mL Salt



  1. Blanch the onions 1 minute. Drain and peel.
  2. Put the onions in a sauté pan in a single layer. Add the water and butter and cook slowly, uncovered, about 20 minutes, or until fairly tender. Add a little water if necessary during cooking so that the pan does not become dry. Stir gently from time to time.
  3. Add the vinegar, sugar, and salt. Cover lightly. Cook over low heat until the onions are very tender and the liquid is syrupy, about 30 minutes. If necessary, remove the cover toward the end of the cooking time to let the liquid reduce. The onions should be lightly browned by the time they are done.

Per serving: Calories, 120; Protein, 2 g; Fat, 3 g (23% cal.); Cholesterol, 10 mg; Carbohydrates, 21 g; Fiber, 1 g; Sodium, 270 mg.