Wayne Gisslen

Cipolline in Agrodolce

(Sweet‐Sour Onions)

Preparation info
  • Portions:

    16

    Portion Size: 3½ oz 105 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4½</

Method

  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. C

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