Joyce Goldstein

Sweet-and-Sour Pearl Onions

Cipolline in Agrodolce

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean
Sephardic Flavors

By Joyce Goldstein

Published 2000

  • About

You can serve these Venetian sweet-and-sour pearl onions hot or at room temperature. Note the classic Levantine addition of pine nuts and raisins.

Ingredients

  • 2½ pounds small white, yellow, or red onions, each about 1 inch in diameter
  • 6

Method

Trim the root ends of the onions carefully, leaving the bottom of each bulb intact. Cut a cross in each root end to prevent the onion from telescoping during cooking. Bring a large saucepan filled with water to a boil. Add the onions and boil until cooked but still firm, 5 to 10 minutes, depending upon their size. Drain and, when cool enough to handle, slip off the skins.

Warm the butte