Cipollini In Agrodolce
These balsamic cipollini onions are sure to bring a burst of flavor to your dishes. Delightfully tangy and slightly sweet, these pickled onions are a versatile condiment that will elevate your meals. Enjoy the rich combination of flavors and tender texture of the onions, perfect for adding a touch of gourmet flair to your culinary creations.
— Constant Cookbook
Ingredients
- 1 lb. cipollini onions, each about 1 1/2 inches in diameter
- 2 cups white wine vinegar
- 2 cups balsamic vinegar
- 3 Tbs. granulated sugar
- 3 Tbs. firmly packed brown sugar
- 1/4 tsp. salt
Instructions
- Bring a large saucepan three-fourths full of water to a boil. Add the onions and cook for 30 seconds. Drain, place under cold running water to stop the cooking and drain again. Using a small, sharp knife, trim off the root end of each onion and slip off the skin. Do not cut too deeply into the onions or they will fall apart.
- In a nonreactive saucepan, combine the white wine and balsamic vinegars, granulated and brown sugars, and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugars. Add the onions and cook until softened when pierced with the tip of a knife, 2 to 3 minutes. Remove from the heat and let cool for about 1 hour.
- Transfer the onions and liquid to a nonreactive container, making sure that the onions are submerged in the liquid. Cover and let stand for 1 week at room temperature before using, to allow the onions to mellow and absorb the flavors. The onions will keep for up to 6 months in the refrigerator. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
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