Sweet-and-Sour Pearl Onions

Name: Sweet-and-Sour Pearl Onions (Cipolline in Agrodolce)
Yield: Serves 6
Cuisine: Sephardic
Ingredients: 2½ pounds small white, yellow, or red onions, each about 1 inch in diameter; 6 tablespoons unsalted butter or olive oil; 6 tablespoons red wine vinegar; ¼ cup raisins; salt; ¼ cup pine nuts; 2 tablespoons sugar

Cipolline in Agrodolce

Preparation info

Serves
6

Difficulty
Easy

Appears in

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

Side dish
Vegan
Gluten-free

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